Lemony Asparagus Pea Spring Risotto
Ingredients
- 6 cups chicken stock
- 5 asparagus spears, woody ends removed and cut into bite-size pieces
- 1 cup frozen peas
- 1 shallot, diced
- 1/4 medium-sized yellow onion, diced
- 3 cloves garlic, minced
- 3 tablespoons butter, divided
- 1/4 cup white wine
- 1 Juice from 1 lemon, plus reserved zest for serving
- 1 1/2 cups arborio rice
- 1/4 cup grated parmesan cheese, plus extra for serving
- Olive oil, cracked black pepper, and fresh herbs (such as basil) for serving
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