TBT Recipe: Spring Risotto with Asparagus Peas and Fontina
Ingredients
- 12 ounces asparagus, trimmed
- 5 cups rich vegetable broth or chicken broth
- 2 tablespoons unsalted butter
- 1 tablespoons extra virgin olive oil
- 1 medium onion, finely chopped
- 4 scallions, chopped
- 1 ½ cups short grain rice, such as arborio
- ½ cup dry white wine, at room temperature
- Salt and freshly ground pepper
- 1 cup fresh or thawed frozen peas
- 1 cup grated Fontina Valle d’Aosta
- ⅓ cup freshly grated Parmigiano-Reggiano
Instructions
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