Risotto with tomatoes and baby limas
steam baby lima beans (frozen) for five minutes
In a saucepan bring 7 cups of broth to simmer, keep at bare simmer
in heavy 4 quart casserole, heat oil and butter over meduium heat, add 2 minced shallots and 2 minced garlic cloves, saute for 2 or 3 minutes, add 2 cups arborio rice and cook about 2 minutes, stirring, when grains are translucent, add 1 cup white wine, 4 chopped tomatoes, 3 T. combined minced thyme and oregano leaves, 2 T. parsley, salt and pper to taste, stir until liquid is abosrbed.
Add 1 cup hot water, or broth, stir freuqently until absorbed. Continue adding a little of 1/2 cup hot water at a time, stir unitl each is almost all absorbed, adjust heat so risotto is always at gentle simmer, after ten minutes, stir in limas, keep adding broth, after another 6 to 8 minutes rice should be pleasantly al dente and creamy, stir in final 1/4 cup broth, turn off heat, add 1/2 cup shredded basil leaves, 3 T. butter, 1/2 cup parmesan, stir will, serve immediately.