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

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