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Lemon Risotto with Asparagus

Biscuits & Burlap
  • minutes
  • Serves

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