Spring Risotto: Risotto with Asparagus, Peas, Parsley, and Lemon

Img_8087_small_risotto

Course Appetizers

Ingredients in this Recipe

1 garlic clove
1 medium white onion
1 tablespoon finely grated Parmigiano Reggiano cheese
1 teaspoon freshly squeezed lemon juice
1 teaspoon olive oil
1/2 cup dry white wine (New Zealand Sauvignon Blanc is best with this dish)
1/2 pound asparagus
1/3 cup frozen petite peas
1/4 teaspoon fine sea salt
1/8 teaspoon ground white pepper
2 teaspoons finely chopped Italian (flat leaf) parsley
2 teaspoons finely grated lemon zest
3 cups vegetable broth
3/4 cups arborio rice (preferably Vialone Nano)
6 teaspoons unsalted butter, divided use

Recipe Preparation

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