Spring Risotto: Risotto with Asparagus Peas Parsley and Lemon
Ingredients
- 3 cups vegetable broth
- 1 medium white onion
- 1 garlic clove
- 6 teaspoons unsalted butter, divided use
- 1/4 teaspoon fine sea salt
- 1/8 teaspoon ground white pepper
- 3/4 cup arborio rice (preferably Vialone Nano)
- 1/2 cup dry white wine (New Zealand Sauvignon Blanc is best with this dish)
- 1/2 pound asparagus
- 1 teaspoon olive oil
- 1 pinch fine sea salt
- 1/3 cup frozen petite peas
- 2 teaspoons finely chopped Italian (flat-leaf) parsley
- 2 teaspoons finely grated lemon zest
- 1 teaspoon freshly squeezed lemon juice
- 1 tablespoon finely grated Parmigiano-Reggiano cheese
Instructions
Spring Risotto: Risotto with Asparagus, Peas, Parsley, and Lemon serves 2 original recipe by Food52.
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