Spring Vegetable Risotto
Ingredients
- ½ pounds Asparagus
- 4 ounces, weight Baby Portabella Mushrooms
- 1 Leek, White And Light Green Parts
- 1 clove Garlic
- 4 cups Low Sodium Chicken Broth
- 2 Tablespoons Butter
- 1 Tablespoon Olive Oil
- 1 cup Arborio Rice
- ¼ cups Dry White Wine
- Zest Of 1/2 A Lemon, About 1 Teaspoon
- ½ cups Peas
- ½ cups Parmesan Cheese
- 1 Tablespoon Chives For Garnish
- Salt And Pepper, to taste
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