PEA AND ASPARAGUS RISOTTO

6 cups chicken stock
3 Tablespoons olive oil
18 asparagus spears, cut into 1-inch pieces
1/2 cup fresh peas, shelled
1/4 cup shallots, chopped
2 cups Arborio rice
1/2 cup Parmigiano-Reggiano, grated
3 Tablespoons Flat leaf parsley, chopped
Freshly ground white pepper

In a large pot, bring chicken stock to a simmer; reduce heat and keep on low.

Heat olive oil in a heavy saucepan over medium heat. Add asparagus pieces and saute for 3 minutes; remove asparagus to a plate and reserve.

Add peas and saute for 2 minutes; remove peas and reserve with asparagus. Add more oil if pan looks dry and saute shallots until they are softened.

Add rice and coat with the oil and shallots. Begin adding hot stock 1 cup at a time and stir constantly until liquid is absorbed with each addition of stock. Rice should become tender, yet still firm to the bite and the mixture should be creamy. Cooking time should be approximately 25 minutes.

With the last addition of stock to the rice, add the reserved asparagus and peas.

When the last addition of stock has been absorbed, stir in grated cheese and parsley.

Taste and adjust seasoning with ground white pepper and salt if desired.

Servings: 6