Spring Vegetable Risotto

Makes about 7 cups

1½ ounces Pecorino Romano, cut into 1-inch pieces
1 small shallot, cut in half
1 garlic clove
2 tablespoons unsalted butter
1 teaspoon kosher salt, divided
¼ teaspoon freshly ground black pepper
1½ cups Arborio rice
2 tablespoons dry white wine
12 asparagus spears, ends trimmed and cut into ½-inch pieces
3½ cups chicken broth, low sodium
2 sprigs fresh thyme
2 cups frozen peas
2 tablespoons chopped fresh parsley
1 teaspoon grated lemon zest
Pea shoots for garnish

Nutritional information per serving (1 cup): Calories 240 (19% from fat) • carb. 39g • pro. 9g • fat 5g • sat. fat 3g • Col. 14mg • sod. 744mg • calc. 79mg • fiber 3g

1. Insert Metal Chopping Blade. Add 1½ ounces Pecorino Romano, cut into 1-inch pieces, to the work bowl. Secure the Cooking Lid.
2. The processor is set to grate for 40 seconds on Speed 12.
3. Remove, reserve and wipe bowl clean. Put the halved shallot and garlic clove into the work bowl. The processor is set to chop for 8 seconds on Speed 12.
4. Replace the Metal Chopping Blade with the Stirring Paddle and add 2 tablespoons butter, ½ teaspoon salt and ¼ teaspoon pepper. Secure the Cooking Lid with the Steam Cap removed.
5. The cooking time is set for 6 minutes at 205°F on Speed 2.
6. Add 1½ cups Arborio rice. The cooking time is set for 2 minutes at 205°F on Speed 2 until the grain edges are translucent.
7. Add 2 tablespoons white wine. An additional 5 minutes of cooking time is set.
8. Add 12 asparagus spears, ends trimmed and cut into ½-inch pieces, with ½ teaspoon salt, 3½ cups chicken broth and 2 thyme sprigs. Secure the Cooking Lid with the Steam Cap in place.
9. The cooking time is set for 20 minutes at 205°F on Speed 3.
10. Add reserved cheese, 2 cups frozen peas, 2 tablespoons chopped parsley and teaspoon lemon zest.
11. The cooking time is set for 2 minutes at 85°F on Speed 6 to stir all ingredients together.
12. Taste and adjust seasoning according to preference. Serve in shallow bowls, garnished with pea shoots.