[recipe] Spring Risotto

1T Olive Oil
1/2 White Wine
1 Shallot
2 Cloves Garlic, Minced
1T Chopped Fresh Basil
1t Chopped Fresh Parsley
1/2 T Red Pepper Flakes
Salt & Pepper
1C Arborio Rice
1/2 C Lemon Juice
4C Vegetable Broth + 1 C Water (mixture should be simmering)
1 C Peas
1 C Chopped Artichoke Hearts

Cook Oil, Shallot, Garlic, Herbs & Spices in wine over medium heat for 5 minutes or until shallot softens
Stir in Rice and Sautee 3 minutes or until rice absorbs all liquid
Add in lemon juice and cook until absorbed
Add broth/water mixture in 1/2 C batches until gone,8 stirring constantly so that the rice absorbs the liquid between each addition*
Add in peas and artichoke hearts- stirring until incorporated and excess water is absorbed

*Takes about 30-45 minutes
Top with Parmesan cheese
Enjoy hot with Cracked Rosemary Bread

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