Asparagus and Pea Risotto

1/2 pound asparagus, trimmed and cut on the diagonal into generous ¼-inch wide pieces

2 1/2 cups chicken broth

2 1/2 cups water

3 tablespoons butter

2 tablespoons extra virgin olive oil

2 tablespoons minced shallots

1 1/2 cups uncooked Arborio rice

1/2 cup freshly grated Parmesan cheese

1/2 pound peas, shelled

Salt to taste

1. Over medium high heat, bring a saucepan of salted water to a boil. When it is boiling, blanch the asparagus, cooking just 1 to 2 minutes. Remove to a colander, and place in a bowl of ice water until cool, then set aside.

2. In the saucepan, combine the broth and water and bring to a simmer over medium high heat. Reduce heat to maintain at a simmer.

3. In a Farberware Cookstart 6-Quart Nonstick Jumbo Cooker, over medium high heat, combine 2 tablespoons of the butter with the olive oil and the shallots. Add salt, and sauté until soft, about 1 minute, then add the rice and stir until the rice is translucent.