Lemon Herb Risotto

6 cups canned low-salt veggie broth (chicken for those who aren't veggie)
1 1/2 tablespoons butter
1 1/2 tablespoons olive oil
2 large shallots, chopped
2 cups arborio rice or medium-grain white rice
1/4 cup dry white wine
1 cup freshly grated Parmesan cheese (about 3 ounces)
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh chives
2 tablespoons fresh lemon juice
4 teaspoons grated lemon peel
1/8 cup each of roasted tomatoes, wild mushrooms, zucchini, eggplant

Bring broth to simmer in large saucepan over medium heat. Reduce heat to low; cover to keep warm. Melt 1 1/2 tablespoons butter with oil in heavy large saucepan over medium heat. Add shallots and sauté until tender, about 6 minutes. Add rice; stir 1 minute. Add wine and stir until evaporated, about 30 seconds. Add 1 1/2 cups hot broth; simmer until absorbed, stirring frequently. Add remaining broth 1/2 cup at a time, allowing broth to be absorbed before adding more and stirring frequently until rice is creamy and tender, about 35 minutes. Stir in cheese and remaining 2 tablespoons butter. Stir in parsley, chives, lemon juice, and lemon peel and veggies. Season risotto with salt and pepper. Transfer to bowl and serve.

Number of Servings: 6

Recipe submitted by SparkPeople user WSS_JEN.