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Lemon Asparagus Risotto
Ingredients
- 10–12 green asparagus tops
- 2 Tablespoons olive oil, divided
- 2 Tablespoons butter, divided
- 2–3 small shallots, minced (or 1 small red onion, minced)
- 2 cloves garlic, minced
- 3 or 4 thyme sprigs
- 1 lemon, zest only
- 1 cup (250g) arborio rice
- 1/2 cup (150 ml) white wine
- 3–4 cups (0.75–1 L) vegetable stock
- 1/2 cup (50g) grated parmesan
- 1/2 cup (75g) cooked green peas, fresh or frozen
- Salt and pepper, to taste
- Fresh herbs (chives, thyme, parsley…)
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