INGREDIENTS
8 oz
Asparagus spears, fresh
1
package Baby portobello mushrooms, whole
2 cups
Baby spinach, fresh
2
Garlic cloves
1
Lemon, Zest of medium
1/2
Lemon, medium
1/2
Onion, large
1/2 cup
Peas, fresh or frozen
1
carton Vegetable broth
1/4 cup
White wine or additional vegetable broth
2 cups
Arborio rice
1/2 tsp
Pepper
1/2 tsp
Red pepper flakes
1 tsp
Salt
1
Salt and pepper
1 tbsp
Olive oil
1/3
grated cup 2 ounces stella asiago cheese
3 tbsp
Butter
2 oz
Cello copper kettle parmesan cheese, grated
2 oz
Roth grand cru original cheese