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Spring Risotto

Patrick and Gina Neely : Food Network
  • 50 minutes
  • Serves 4 to 6

INGREDIENTS

1 lb

Asparagus

1

Onion, small

1 cup

Peas, frozen

6 cups

Chicken broth

1 1/2 cups

Arborio rice

1

Kosher salt and freshly ground black pepper

1 tbsp

Olive oil

2 tbsp

Butter

1/4 cup

Parmesan cheese

3/4 cup

White wine, dry