Spring Green Risotto with Peas Asparagus and Fennel
Ingredients
- 1 cup fresh shelled garden peas
- 1 lb baby asparagus trimmed
- 1 cup frozen peas thawed
- 1/2 cup chopped parsley
- 2 Tbsp unsalted butter
- 2 Tbsp olive oil
- 1 large shallot minced
- 1/2 white onion chopped
- 2 cloves garlic minced
- 1 small head of fennel thinly sliced
- 1 heaping cup arborio rice
- 1/2 cup dry Sherry
- 48 oz chicken broth or vegetable broth
- juice of 1/2 lemon
- 1/2 cup good quality Parmesan cheese finely grated
Instructions
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