Spring Risotto with Peas and Asparagus
1 Tbsp butter
2 Tbsp Olive Oil
3 cloves garlic, minced
½ white onion, diced
1 cup arborio rice
½ cup dry white wine
4 cups low-sodium chicken broth (heated)
1 lb fresh asparagus, trimmed and cut into 1-inch pieces
2 Tbsp chopped fresh dill
1/4 cup spring peas
½ cup grated Parmesan cheese
½ tsp fresh lemon zest
Squeeze of fresh lemon juice
salt, to taste
INSTRUCTIONS
Heat a large skillet over medium heat. Add olive oil and butter to pan; swirl to coat.
Add onions; cook 1-2 minutes and add garlic. Stir in rice, and cook for 1-2 minutes, stirring constantly to slightly toast.
Increase heat to medium-high and add wine. Follow with ½ cup of stock at a time, stirring constantly until each portion of stock is absorbed before adding the next. With the last portion of stock stir in the asparagus, dill, lemon zest and peas.
When liquid is absorbed, remove from heat, stir in Parmesan. Squeeze a lemon over the top and season with salt.
Garnish with additional dill and Parmesan, if desired, and serve.
