INGREDIENTS
4
Lobster tails
1/2
cut into pieces 1 cup chopped asparagus spears
2
Garlic cloves
1/2 cup
Peas, frozen sweet
2
Shallots, large
3 cups
Chicken stock
1 tbsp
Lemon juice, fresh
1 cup
Arborio rice, dry
1
Salt
2 tbsp
Butter, unsalted
1/2 cup
Pecorino romano cheese, grated
1/2 cup
Cooking wine, white
1
Pot of water