6 cups canned vegetable broth 3 1/2 Tbsp butter 1 Tbsp olive oil 2 large shallots, chopped (use the ones from last week!) 2 cups arborio or medium-grain white rice ¼ cup dry white wine 1 cup freshly grated Parmesan Veggie Box pea tendrils, roughly chopped if desired 2 Tbsp fresh lemon juice 4 tsp grated lemon peel

Bring broth to simmer in large saucepan over medium heat. Reduce heat to low and cover. Melt 1 1/2 Tbsp butter with oil in heavy large saucepan over medium heat. Add shallots and sauté until tender, 6 minutes. Add rice and stir, 1 minute. Add wine and stir until evaporated, 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 pea tendrils, lemon juice, and lemon peel. Season risotto with salt and pepper. Transfer to bowl and serve.