
Spring Pea and Asparagus Risotto
Ingredients (15)
- 3 tablespoons olive oil, divided
- 1 cup chopped yellow onion (about 1 small yellow onion, chopped)
- 2 cloves garlic, pressed or minced
- 5 cups (40 ounces) vegetable broth, divided (if your broth comes in 32-ounce containers, feel free to avoid opening another container by substituting 1 cup water for 1 cup broth in step 3)
- 1 1/2 cups brown arborio/short-grain brown rice
- 1 big bunch of fresh asparagus spears (about 1 pound)
- 1 1/2 cups fresh English peas (about 8 ounces)
- 1 cup freshly grated Parmesan cheese
- 1/2 cup dry white wine, optional
- 3 tablespoons unsalted butter, diced
- 1 teaspoon sea salt, more to taste
- Freshly ground black pepper, to taste
- Pinch red pepper flakes, to taste
- Zest and juice of 1/2 lemon, preferably organic (about 1/4 teaspoon zest and 1 tablespoon juice)
- Handful chopped fresh parsley, for garnish
Directions
Learn how to make this recipe at Cookie and Kate