Risotto With Fresh Peas And Asparagus

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Cristina Ferrare
Nutrition per serving    (USDA % daily values)


Peas and asparagus are in season now. YUM
c1de747250b4   •  17 May   •  Report
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Ingredients for 6 servings

1 cup of fresh peas blanched for 2 minutes in boiling water, drain rinsed with cool water and set aside

1 cup of asparagus tips blanched for 2 minutes in boiling water, drain rinse with cool water and set aside

6-1/2 cups chicken stock, homemade or store-bought organic chicken broth, heated through

1/2 teaspoon saffron

3 tablespoons extra-virgin olive oil

6 tablespoons unsalted butter

1 medium yellow onion, diced small

1/2 teaspoon kosher salt

2 cups Arborio rice

1 cup dry white wine

1 cup grated Parmesan cheese

zest from 1 lemon

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