Spring Risotto: Risotto With Asparagus, Peas, Parsley, And Lemon

By Food52
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Ingredients

3 cups vegetable broth

1 medium white onion

1 garlic clove

6 teaspoons unsalted butter, divided use

1/4 teaspoon fine sea salt

1/8 teaspoon ground white pepper

3/4 cups arborio rice (preferably Vialone Nano)

1/2 cup dry white wine (New Zealand Sauvignon Blanc is best with this dish)

1/2 pound asparagus

1 teaspoon olive oil

pinches fine sea salt

1/3 cup frozen petite peas

2 teaspoons finely chopped Italian (flat-leaf) parsley

2 teaspoons finely grated lemon zest

1 teaspoon freshly squeezed lemon juice

1 tablespoon finely grated Parmigiano-Reggiano cheese

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