Name: Spring Green Risotto with Peas, Asparagus and Fennel
Yield: serves 4-6
Ingredients: 1 cup fresh shelled garden peas; 1 lb baby asparagus, trimmed; 1 cup frozen peas, thawed; 1/2 cup chopped parsley; 2 Tbsp unsalted butter; 2 Tbsp olive oil; 1 large shallot, minced; 1/2 white onion, chopped; 2 cloves garlic, minced; 1 small head of fennel, thinly sliced; 1 heaping cup arborio rice; 1/2 cup dry Sherry; 48 oz chicken broth (or vegetable broth); juice of 1/2 lemon; 1/2 cup good quality Parmesan cheese, finely grated