Spring Risotto with Peas and Asparagus

Ingredients

• 1 1/2 cups water
• 2 (14 1/2-ounce) cans vegetable broth
• 2 tablespoons olive oil
• 1/4 cup finely chopped shallots
• 1 cup uncooked Arborio rice or other short-grain rice
• 1/3 cup dry white wine
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups shelled green peas (about 1 1/2 pounds unshelled green peas)
• 1/2 cup asparagus, diagonally cut into thin slices
• 1 teaspoon grated lemon rind
• 1 teaspoon chopped fresh mint

Preparation

1. Bring the water and broth to a simmer in a medium saucepan (do not boil). Keep warm over low heat.
2. Heat oil in a large saucepan over medium heat. Add shallots; cook 1 minute, stirring constantly. Add rice; cook 2 minutes, stirring constantly. Stir in wine, salt, and pepper; cook 1 minute or until the liquid is nearly absorbed, stirring constantly. Add broth mixture, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 20 minutes total). Stir in peas, asparagus, rind, and mint; cook 5 minutes, stirring constantly.