Spring Vegetable Risotto With Asparagus and Peas Recipe
Ingredients
- 8 to 12 ounces asparagus, cut in 1-inch lengths
- 5 cups low-sodium chicken stock
- 2 tablespoons extra virgin olive oil
- 4 green onions, sliced
- 2 cups Arborio rice
- 3/4 cup dry white wine, such as Sauvignon Blanc or a dry vermouth
- 1 cup frozen English peas, thawed
- 1 tablespoon butter
- 1/3 cup fresh grated Parmesan cheese
- Kosher salt, to taste
- Black pepper, to taste
Instructions
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