Peas and Asparagus Risotto

Ingredients

• 1 cup arborio rice
• 4 cups vegetable broth or water
• 1 leek, finely chopped
• 1 clove garlic, finely chopped
• ¼ cup white wine
• ½ lb asparagus, cut in half in length
• 2 cups fresh peas
• ½ cup freshly grated parmesan cheese
• 1 tablespoon butter
• Juice of half lemon
• Oil
• Salt
• Pepper

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