View original recipe at cookieandkate.com
Spring Pea and Asparagus Risotto
Spring Pea and Asparagus Risotto includes olive oil, chopped yellow onion, garlic. Total time: 80 minutes. Serves 4.
Ingredients
3 tbsp olive oil, divided
1 cup chopped yellow onion, chopped, about 1 small yellow onion
2 cloves garlic, pressed or minced
5 cups vegetable broth, divided, if your broth comes in 32-ounce containers, feel free to avoid opening another container by substituting 1 cup water for 1 cup broth in step 3
1 ½ cups short-grain brown rice
1 big bunch of fresh asparagus spears, about 1 pound
1 ½ cups fresh English peas, about 8 ounces
1 cup freshly grated Parmesan cheese
½ cup dry white wine, optional
3 tbsp unsalted butter, diced
1 tsp sea salt, more to taste
Freshly ground black pepper, to taste
Pinch red pepper flakes, to taste
Zest and juice of ½ lemon, preferably organic, about ¼ teaspoon zest and 1 tablespoon juice
Handful chopped fresh parsley, for garnish