Risotto with Peas Prep Time: 15 minutes Cook Time: 45 minutes Servings: 4 Ingredients - 1/3 cup olive oil, extra virgin - 1 tablespoon butter, unsalted - 1 medium onion (white or yellow), diced fine - 2 shallots, diced fine - 2 cups rice - 1 cup Pinot Grigio wine (dry white wine) - 5 1/2 cups hot beef broth - 1 cup frozen peas - Salt and pepper - Garnish: chopped fresh parsley, chopped fresh basil, shredded fresh Parmesan cheese    A delicious variation of the classic Italian rice dish flavored with peas, beef broth, and fresh herbs.   Directions Over medium low heat, cook oil, butter, shallots and onions for approximately 4 minutes. Add 2/3 cup of warm broth, stirring often until mixture has a soft and creamy texture (approximately	1

	15 minutes). Stir in rice. Continue to cook for an additional 2 to 3 minutes, stirring constantly. Add wine and  continue to cook until wine has evaporated. Still over low heat, pour in 2/3 cup of hot broth. Stir constantly. When moisture has been absorbed, pour in an additional 2/3 cup of hot broth. Stir constantly. When that moisture has been absorbed, add additional 2/3 cup of hot broth. Stir constantly. Repeat until broth is gone. While rice is cooking, bring 3 cups of water to a boil. Add frozen peas to water. Blanche peas for 1-2 minutes. Remove from water and drain. Stir peas into risotto. Season to taste. Garnish, if desired, and serve immediately.	2