• 5 tbsp butter, divided
• 1 large shallot, minced
• 2 cups Arborio rice
• 1/4 cup dry white wine
• 6 1/4 cups chicken broth, hot
• 1/2 cup sweet peas, cooked
• 2 tsp lemon zest
• 4 oz (1 cup)  Cady Creek Farms Rosemary Gouda, shredded & divided
• Salt and pepper

In a large, heavy-bottom saucepan, cook 2 tbsp butter and shallot over medium heat for 2 to 3 minutes or until slightly softened.

Stir in rice; cook, stirring for 2 minutes. Add wine; cook for 1 to 2 minutes or until slightly reduced.

Add hot chicken broth, 1/2 cup at a time, stirring until liquid is absorbed before adding the next addition; cook for about 20 minutes or until rice is tender but still slightly firm in the center.

Stir in sweet peas, lemon zest, remaining butter, and 1/2 cup Cady Creek Farms Rosemary Gouda. Season with salt and pepper.

Sprinkle remaining cheese over the top. Serve immediately.