Ingredients

½ Cup

a2 Milk™ 3.25% whole milk

6 cups

Chicken or vegetable stock

2 Tbsp.

Olive oil

½ Cup

Minced shallots

1 ½ Cups

Arborio rice

2

Garlic cloves, minced

Salt and pepper to taste

½ Cup

White wine

2 tsp.

Lemon zest

2 Tbsp.

Fresh lemon juice

½ Cup

Freshly grated manchego (sheep's milk) cheese

1 Cup

Fresh or frozen peas

Directions

1. Bring the stock to a low simmer over medium heat. Cover the pot and reduce the heat to low.
2. Separately, place the olive oil in a large pot over medium heat. Add the shallots and garlic. Season the mixture with salt and pepper and sauté until softened.
3. Add the rice to the pot and coat with the mixture. Cook until the moisture evaporates, and the rice begins to toast.
4. Add the wine to the pot and stir the mixture. Once the liquid begins to evaporate, begin adding the hot stock one ladle at a time, stirring and allowing the moisture to evaporate between each addition. Cook for about 25 minutes until the mixture is thick, tender and creamy. Remove from the heat.
5. Incorporate the grated Manchego cheese, lemon zest, lemon juice, milk and peas. Season with salt and pepper as desired and serve hot.