Spring Risotto Recipe | Saratoga Olive Oil Company

Ingredients

• 2 cups Arborio Rice
• ½ Shallots, finely diced
• 1 cup White Wine
• 5 cups Vegetable Stock
• ½ lb Asparagus, blanched and cut into 1 inch pieces
• ½ cup frozen Peas
• ¼ lb Pancetta, diced
• 2 Tbsp Butter
• 1 Tbsp grated Parmigiano Cheese
• A drizzle of SOOC Rosemary Olive Oil
• SOOC Hawaiian Alaea Red Sea Salt and pepper to taste