lemon risotto

INGREDIENTS

• 6 cups canned low-salt chicken broth
• 3 1/2 tablespoons butter
• 1 1/2 tablespoons olive oil
• 2 large shallots, chopped
• 2 cups arborio rice or medium-grain white rice
• 1/4 cup dry white wine
• 1 cup freshly grated Parmesan cheese (about 3 ounces)
• 2 tablespoons chopped fresh parsley
• 2 tablespoons fresh lemon juice
• 4 teaspoons grated lemon peel