Name: Spring Pea and Asparagus Risotto
Prep time: 15 min
Cook time: 1 h 5 min
Total time: 1 h 20 min
Yield: 4 to 6 servings
Ingredients: 3 tablespoons olive oil, divided; 1 cup chopped yellow onion (about 1 small yellow onion, chopped); 2 cloves garlic, pressed or minced; 5 cups (40 ounces) vegetable broth, divided (if your broth comes in 32-ounce containers, feel free to avoid opening another container by substituting 1 cup water for 1 cup broth in step 3); 1 1/2 cups brown arborio/short-grain brown rice; 1 big bunch of fresh asparagus spears (about 1 pound); 1 1/2 cups fresh English peas (about 8 ounces); 1 cup freshly grated Parmesan cheese; 1/2 cup dry white wine, optional; 3 tablespoons unsalted butter, diced; 1 teaspoon sea salt, more to taste; Freshly ground black pepper, to taste; Pinch red pepper flakes, to taste; Zest and juice of 1/2 lemon, preferably organic (about 1/4 teaspoon zest and 1 tablespoon juice); Handful chopped fresh parsley, for garnish