INGREDIENTS
1
big bunch Asparagus spears, fresh
1 1/2 cups
English peas, fresh
2 cloves
Garlic
1/2
Lemon, Zest and juice of
1 handful
Parsley, fresh
1 cup
Yellow onion
5 cups
Vegetable broth
1 1/2 cups
Arborio/short-grain brown rice, brown
1
Black pepper, Freshly ground
1 pinch
Red pepper flakes
1 tsp
Sea salt
3 tbsp
Olive oil
3 tbsp
Butter, unsalted
1 cup
Parmesan cheese
1/2 cup
White wine, dry