INGREDIENTS
1
bunch Asparagus
1
Lemon, juice and zest of
1
Onion, small
1 cup
Peas, frozen
6 cups
Chicken stock
1 cup
Arborio or carnaroli rice
1
Salt and freshly ground pepper, Coarse
1/4 cup
Olive oil
1/2 cup
Parmigiano-reggiano
1/2 cup
White wine, dry