Spring Peas and Asparagus Risotto

Makes 16 servings | Serving size: 4 oz 

Since we still have some cool days during the spring, comfort food isn’t out of season quite yet, so we had to do a spring risotto. The asparagus and peas are perfect in this creamy dish.

Ingredients

• 16 asparagus spears
• 2 teaspoons olive oil 
• 1 cup peas
• 1 cup uncooked Arborio rice
• ½ cup dry white wine 
• 3 cups chicken broth
• ¼ cup grated Parmigiano-Reggiano c
• heese¼ teaspoon garlic powder
• ¼-⅛ teaspoon pepper (depending on preference) 
• ½ lemon, juiced

Directions

• Remove the woody ends from the asparagus, then cut into ½-inch pieces. 

• In a large skillet, heat the oil over medium-high heat.

• Sauté the asparagus, peas, and rice.

• Add the wine, then cook until it evaporates. 

• Add 2 cups broth, then cook until absorbed.

• Add the remaining broth, ½ cup at a time, then cook until absorbed. 

• Add the Parmigiano-Reggiano cheese, garlic powder, pepper, and lemon juice.

• Stir until cheese melts. 

Serve warm.