Green Pea Risotto

1 cup Arborio rice

3 15 oz cans low sodium chicken broth

½ Tbs butter

1 Tbs extra virgin olive oil

1 ½ cups frozen peas

2 shallots

1 Tbs basil

1 lemon juice and zest

Freshly ground pepper

Sea salt

Freshly grated parmesan

In a large non-stick sauce pot heat the extra virgin olive oil over medium heat. Add in the rice to toast the grains releasing the nutty flavor. Add in a ¼ cup of the chicken broth and stir continuously until it is absorbed into the rice. Repeat this step until all the chicken broth is gone and your risotto is at a creamy consistency. Mean while heat the butter in a separate pan. Sauté the shallots until translucent. Add the peas and warm through. Add this mixture to the risotto and combine. Garnish with black pepper, lemon, basil, and Parmesan.