INGREDIENTS
1 cup
Asparagus spears
1
Leek
1/2
Lemon, Juice and zest from
1/4 cup
Peas, frozen
2 cups
Chicken broth, unsalted
1 cup
Arborio rice
1
Salt & pepper
1 tbsp
Olive oil
1 tbsp
Butter
2 tbsp
Half & half
1/4 cup
Parmigiano romano cheese, grated
1/4 cup
White wine