Spring Risotto with Asparagus and Peas
Ingredients
- 1 quart chicken stock
- 1 cup water
- 1 tbsp olive oil
- 1 large shallot
- 2-3 garlic cloves
- about 1 lb asparagus 1 bundle
- 1 1/4 cups arborio rice
- salt and pepper
- 3/4 cup white wine
- 2 tablespoons butter
- 1 cup peas
- 1/2 cup freshly grated parmesan cheese
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