Spring Pea and Asparagus Risotto
Ingredients
- 1 bunch Asparagus (most are about a pound), trimmed and cut into 1-1/2" pieces
- 3 c Vegetable Broth
- 2-3 c Water
- 3 tbsp Butter OR VEGAN MARGARINE
- 2 tbsp Olive Oil
- 1 shallot finely diced
- 1-1/2 c Arborio Rice
- 1/3 c Parmesan OR VEGAN PARMESAN
- 1/4 c Spring (or Frozen Peas)
- Salt & Pepper to taste
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