Spring Risotto with Asparagus and Peas
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 medium onion, chopped
- 1 cup Arborio rice
- 1/2 cup dry white wine
- 4 cups chicken stock (let this simmer on the stove on low heat while cooking the risotto)
- 1 bundle thin asparagus, trimmed and cut into 1–1/2-inch pieces
- 1 cup frozen peas, defrosted
- 1 tablespoon freshly grated lemon zest
- salt and pepper, to taste
- 1/2 cup freshly grated Irish cheddar (or Parmesan)
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