Spring Vegetable Risotto
A creamy, lemon risotto finished with asparagus and green peas tastes like spring.
Servings 4
Ingredients
- 10 - 12 pieces of asparagus
- 2 tbsp olive oil
- 2 tbsp butter
- 2 shallots minced
- 2 garlic cloves minced
- 2 rosemary sprigs
- Zest of 1 lemon
- 1 cup arborio rice
- ½ cup white wine
- 4 cups Zoup! Savory Broth
- ½ cup parmesan grated
- ½ cup cooked green peas frozen 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! Savory Broth to a simmer. Continue to keep broth warm while preparing your risotto.
