INGREDIENTS
2 tbsps
butter
1 medium
onion
2 cloves
garlic
1 cup
risotto rice
1/2 cup
white wine
4 cups
vegetable stock
1 tsp
salt
1 serving
ground pepper
1/2
lemon zest
1 tsp
thyme leaves
20
spears of asparagus
1 large bunch
spinach
1 cup
broad beans
80 gs
parmesan
1/2 cup
almonds
1 tsp
lemon juice