Asparagus and Pea Risotto

I didn't make this for anyone- I just made it (well, for Andrew and I). I adapted it from an online recipe. It tastes fantastic and was very simple... highly recommended for lazy winter nights!

Ingredients
Serves 4

1 1/3 cups of arborio rice
3 cups vegetable stock
2 shallots, finely chopped
1-2 cloves garlic, finely chopped
1/2 cup white wine (or more stock)
1tbs butter
1tbs oil
500g fresh asparagus, cut into 1 inch lengths
2 cups frozen peas
zest of one lemon
1 tin lima beans

parsley and slivered almonds for garnish
Salt* and freshly ground black pepper

1. Melt butter and oil together in a heavy saucepan over a low heat, at the same time, bring the stock to a simmer in another small saucepan.

2. Fry the shallots and garlic until soft, then add the rice and stir for one minute.

3. Add the wine and continue stirring until all liquid is absorbed. Add half a cup of stock and again, stir until absorbed.

4. Keep adding stock half a cup at a time until you have only about a cup left, add the lemon zest, asparagus, peas, lima beans, and remaining stock to the saucepan, cover and leave for ten minutes. During this time, the last of the stock will be absorbed and the vegetables will cook to just crisp.

5. Garnish with almonds and parsley

Mmmm... lemony ricey comfort.