Ingredients
29 oz. chicken broth
1/2 lb. asparagus, ends trimmed, cut in 1 inch pieces
1 cup shelled fresh English peas or thawed frozen peas
1 T unsalted butter
1/3 c finely diced shallots
1 c arborio rice
1/2 c dry white wine
1 T lemon zest
1/2 lemon, juiced; about 2 T
1/2 c grated Parmesan cheese
1/4 t salt
Preparation
BRING borth and 1/2 c water to a simmer in a medium lidded pot. Add Asparagus and cook 3 minutes until crisp tender (spears turn bright green. REMOVE asparagus to a colander and run under cold water. REPEAT with fresh peas, cooking for only one minute. If peas are frozen, skip this step. HEAT oil and butter in a large saute pan over medium heat. Add shallots and cook 2 minutes. Stir in rice and cook 1 minute. POUR in wine and cook until liquid is almost absorbed, about 2 minutes. ADD 1/2 cup of reserved hot broth and stir; when most has been absorbed, add another 1/2 cup. Continue until broth is gone and rice is tenner, stirring well with each addition; about 20 to 25 minutes. STIR in lemon zest and juice, Parmasan, salt, frozen peas (if using) and reserved asparagus/peas. Serve immediately. Serves 4 as a main dish or 8 as a side.
