Saffron Risotto

6 cups canned chicken broth
4 Tbl butter
2 shallots, minced
2 cups long-grain rice or risotto rice
1/4 tsp saffron threads
1 cup cooked peas and carrots
1 cup of freshly grated Parmesan cheese
salt and pepper to taste

Heath chicken broth just to simmer; cover and keep warm. Meanwhile melt butter in a large, deep skillet.  Saute shallots for 3-7 minutes over low heat until soft but not browned.  Add rice and cook until translucent.  Stir in saffron.  Add hot broth, 1/2 cup at a time, stirring after each addition.  Simmer uncovered for 20-25 minutes until rice is tender and mixture is thick and porridge-like.  Add peas and carrots and cook 2 minutes until heated through.  Stir in Parmesan, salt and pepper