INGREDIENTS

INSTRUCTIONS

Serves 4 to 6. Bring the stock to a full boil in a saucepan, add the
mint and parsley sprigs, reserving the chopped herbs for garnish;
reduce heat and keep the stock at a bare simmer.  Heat the oil in a
heavy 2 to 3 quart saucepan and cook the shallots  over moderate heat,
stirring frequently with a wooden spoon until  soft, but not browned
(about 8 minutes). Stir in the rice and saffron  and cook, stirring
constantly, until the edges of the rice become  translucent, about 5
minutes. Add the wine and lemon zest, and cook,  stirring constantly,
until the wine is absorbed, about 3 minutes.  Remove the herb sprigs
from the stock. Add about 1/2 cup of the  simmering stock to the rice,
and cook, stirring constantly, until all  the stock is absorbed.
Continue adding stock, about 1/2 cup at a  time, and cooking, stirring
constantly and letting each addition be  absorbed before adding the
next, until the rice is a dente, about 20  to 25 minutes; season with
salt and pepper about halfway through the  cooking. With the last
addition of stock, gently fold in the peas.  Remove the pan from the
heat and stir in the cheese and lemon juice  with about 1 tablespoon of
the parsley and one tablespoon of the  mint. Serve immediately,
garnished with the remaining chopped herbs  and pass additional cheese.
Recipe by: Cooking class at Byerly's with Beth Dooley, 4/98  Posted to
MC-Recipe Digest by Kathleen <schuller@ix.netcom.com> on  Apr 25, 1998

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Nutrition (calculated from recipe ingredients)
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Calories: 77
Calories From Fat: 12
Total Fat: 1.3g
Cholesterol: 0mg
Sodium: 793mg
Potassium: 302.5mg
Carbohydrates: 6.1g
Fiber: <1g
Sugar: 1.1g
Protein: 5g