Spring Risotto

It's another one of those easy Sunday night dinners.  Warmer weather and Sunday afternoon golf. Dinner should be uncomplicated. Let's check what's left in the refrigerator after a busy week.  I like to use fresh herbs but they must be used pretty efficiently or they are wasted.  So some chives hanging around are looking like they're on the edge along with a enough asparagus spears and the freezer always has frozen peas.  Pantry has just the right amount of aborio risotto, and I always have parmesan cheese, shallot and chicken stock.  Voila, spring risotto. So with a glass of white wine in hand; some of it goes in the risotto, dinner is in the works.  It takes a little patience but what's the rush?
Always look in the refrig and the pantry and see what's on hand. You can come up with a pretty good dish with just a few things.  If your not well stocked, hmmm.  I'll write about what to keep on hand
next time.

1 tbls butter
1 tbls olive oil
1 tbls minced shallot
1/2 cup white wine
1 quart heated chicken stock(more if necessary)
1 cup aborio rice
2 cups asparagus, sliced into 1 inch pieces and steamed
1 cup frozen peas
2 tbls chopped chives
1/2 cup grated Parmesan cheese

Melt butter and oil over medium heat  in a heavy 10 inch skillet and add rice.  Stir constantly as rice starts to turn brown, about 2 minutes. Add the shallot and stir until translucent, about a minute.  Add  white wine and continue stirring until liquid is just absorbed. Begin adding chicken stock 4 oz. at a time (1 ladle) and stir until liquid is just barely absorbed, then add the next. Before adding the last of the stock add the steamed asparagus, peas and chives.  Season with salt and pepper, then add the grated Parmesan last.  Serve immediately.
A little cream at the end doesn't hurt in your cholesterol can handle it.