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Spring Pea and Asparagus Risotto

Cookie and Kate
  • 80 minutes
  • Serves 4 to 6

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