Lemony Spring Risotto

Directions

1. 1
   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.
2. 2
   REMOVE asparagus to a colander and run under cold water.
3. 3
   REPEAT with fresh peas, cooking for only one minute. If peas are frozen, skip this step.
4. 4
   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.
5. 5
   POUR in wine and cook until liquid is almost absorbed, about 2 minutes.
6. 6
   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.
7. 7
   STIR in lemon zest and juice, Parmasan, salt, frozen peas (if using) and reserved asparagus/peas. Serve immediately.
8. 8
   Serves 4 as a main dish or 8 as a side.