Lemon Risotto

2 small chopped shallots
2 tablespoons butter/margarine
1 tablespoon chopped fresh mint
1 tablespoon chopped fresh sage
1 1/2 teaspoon finely chopped
lemon zest
2 tablespoons chopped parsley
2 tablespoons lemon juice
1/4 cup grated parmesan cheese
1 cup arborio rice
1/2 cup white wine
4 cups hot chicken stock
optional: 1 cup defrosted frozen peas
Melt butter and cook shallots until softened. Add rice and coat with
butter. Add wine, stir and cook till nearly absorbed. Add 1 cup chicken
stock and cook over medium heat till nearly absorbed. Add 1/2 cup stock at
a time till all is used. With last cup of stock add optional peas. Take
off heat and add herbs, lemon juice and zest and cheese. Stir and let sit
for 2-3 minutes. Serve.