A creamy, lemon risotto finished with asparagus and green peas tastes like spring.
Course
Side Dish
Total Time28minutes
Servings4
AuthorZoup!
Ingredients
10 - 12piecesof asparagus
2tbspolive oil
2tbspbutter
2shallotsminced
2garlic clovesminced
2rosemary sprigs
Zest of 1 lemon
1cuparborio rice
½cupwhite wine
4cupsZoup! GoodReally Good® Veggie Broth
½cupparmesandgrated
½cupcooked green peasfrozen or fresh
Salt and pepper to taste
Instructions
Cut the tops of the asparagus off and set aside. In a large pan over medium heat, heat olive. Add the asparagus tops and cook them a few minutes until they begin to soften. Set aside.
In a separate pot, bring Zoup! Good, Really Good® Veggie Broth to a simmer. Continue to keep broth warm while preparing your risotto.