Risotto Primavera

Ingredients

• 1 cup dry white wine
• 1 cup minced fennel bulb
• 1 cup shelled fresh peas
• 1 pound asparagus, trimmed, cut into 2 inch lengths, and steamed just until crisp tender
• 2 cups Arborio rice
• 2 large shallots, minced
• 2 tablespoons unsalted butter
• 3 carrots, peeled and minced
• 3 tablespoons olive oil
• 5 cups chicken broth, preferably homemade
• Salt and freshly ground black pepper to taste
• ¼ cup freshly grated Parmesan cheese

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