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
Risotta is a northern Italian staple and it’s a staple in my house as well. You can add just about anything to risotto but this combination is one of my favorites.
1Place chicken broth in a pan and simmer on low.
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.