Family Dinner Travels To Italy: Risotto

• 3 cups high quality chicken broth
• 1 tablespoon olive oil
• 1 cup arborio rice
• 1 shallot, diced
• 1/2 cup dry white wine
• 1 tablespoon butter
• 1 cup frozen peas, thawed
• 1 cup asparagus, parboiled and diced
• 1 cup freshly grated parmesan cheese
• 1 tsp. lemon zest
• 1 tablespoon fresh lemon juice
• Salt and pepper to taste

1. Place chicken broth in a pan and simmer on low.
2. In a separate pan, heat olive oil over medium heat. Add rice and shallot and stir for about three minutes until shallot is softened. Begin adding chicken broth, 1/2 cup at a time, stirring frequently until absorbed by rice. When you've used 2 cups of chicken broth, add wine. Finish adding remaining chicken broth, stirring constantly, until the mixture is smooth and creamy. Add remaining ingredients and stir until creamy and luscious.

chicken broth, olive oil, arborio rice, shallot, white wine, butter, frozen peas, freshly grated parmesan cheese, lemon zest, lemon juice, salt

Taken from www.epicurious.com/recipes/member/views/family-dinner-travels-to-italy-risotto-50154539 (may not work)