Risotto Primavera

Ingredients

• 2 tablespoons butter or 2 tablespoons olive oil
• 1⁄2 cup chopped shallots or 1⁄2 cup onion
• 1 cup arborio rice
• 1⁄2 cup dry white wine
• 3 1⁄2 cups College Inn® Chicken Broth, heated
• 1 cup sliced asparagus
• 1 can 8.5 oz Del Monte® Sweet Peas, drained
• 1⁄2 cup coarsely shredded carrot
• 1 teaspoon grated lemon zest
• 2 tablespoons chopped fresh basil (optional)

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