Preparation

1. 1. Insert Metal Chopping Blade. Add 1½ ounces Pecorino Romano, cut into 1-inch pieces, to the work bowl. Secure the Cooking Lid.
2. 2. The processor is set to grate for 40 seconds on Speed 12.
3. 3. Remove, reserve and wipe bowl clean. Put the halved shallot and garlic clove into the work bowl. The processor is set to chop for 8 seconds on Speed 12.
4. 4. Replace the Metal Chopping Blade with the Stirring Paddle and add 2 tablespoons butter, ½ teaspoon salt and ¼ teaspoon pepper. Secure the Cooking Lid with the Steam Cap removed.
5. 5. The cooking time is set for 6 minutes at 205°F on Speed 2.
6. 6. Add 1½ cups Arborio rice. The cooking time is set for 2 minutes at 205°F on Speed 2 until the grain edges are translucent.
7. 7. Add 2 tablespoons white wine. An additional 5 minutes of cooking time is set.
8. 8. Add 12 asparagus spears, ends trimmed and cut into ½-inch pieces, with ½ teaspoon salt, 3½ cups chicken broth and 2 thyme sprigs. Secure the Cooking Lid with the Steam Cap in place.
9. 9. The cooking time is set for 20 minutes at 205°F on Speed 3.
10. 10. Add reserved cheese, 2 cups frozen peas, 2 tablespoons chopped parsley and teaspoon lemon zest.
11. 11. The cooking time is set for 2 minutes at 85°F on Speed 6 to stir all ingredients together.