Spring Peas and Asparagus Risotto

Ingredients

• 16 asparagus spears
• 2 teaspoons olive oil
• 1 cup peas
• 1 cup uncooked Arborio rice
• ½ cup dry white wine
• 3 cups chicken broth
• ¼ cup grated Parmigiano-Reggiano cheese
• ¼ teaspoon garlic powder
• ¼-⅛ teaspoon pepper (depending on preference)
• ½ lemon, juiced

Directions

1. Remove the woody ends from the asparagus, then cut into ½-inch pieces.
2. In a large skillet, heat the oil over medium-high heat.
3. Sauté the asparagus, peas, and rice.
4. Add the wine, then cook until it evaporates.
5. Add 2 cups broth, then cook until absorbed.
6. Add the remaining broth, ½ cup at a time, then cook until absorbed.
7. Add the Parmigiano-Reggiano cheese, garlic powder, pepper, and lemon juice.
8. Stir until cheese melts.
9. Serve warm.

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