Spring Risotto
Ingredients
- 4 tablespoons unsalted butter, divided
- 1/4 pound asparagus, trimmed and chopped
- 1/2 cup packed fresh spinach
- 2 spring onions, white and pale green parts sliced
- 2 garlic cloves, peeled and minced
- Salt
- 3/4 cup Arborio rice
- 1/4 cup white wine
- 2 to 3 cups warm vegetable or chicken broth
- 1/2 cup finely grated Parmesan-Reggiano
- 1/4 teaspoon crushed red pepper
- Zest from 1/2 lemon
Instructions
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