Minted Pea and Asparagus Risotto
Ingredients
- 1 tablespoon coconut oil
- 1/2 cup small diced onion
- 1 cup short grain brown rice
- 8 ounces organic Chardonnay
- About 32 ounces chicken or vegetable stock
- 1/2 cup (about 4 to 5 stalks) asparagus, cut into 1-inch pieces
- 1/2 cup frozen (thawed) or fresh shucked peas
- 1/2 teaspoon smoked sea salt
- 2 teaspoons sea salt
- 1/2 teaspoon fresh black pepper
- 2 teaspoon fresh chopped mint
- 2 to 3 tablespoons coconut butter
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