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Pea And Roasted Asparagus Risotto
Ingredients
- 1 bunch asparagus (about ¾ pound) chopped to 1 ½ inch pieces
- ▢ 1 T olive oil
- ▢ 4-5 c broth
- ▢ 3-4 T unsalted butter divided
- ▢ 1 shallot minced
- ▢ 2 garlic cloves minced
- ▢ 1 c arborio rice
- ▢ ½ c white wine
- ▢ 2 teaspoon lemon juice
- ▢ ½ c parmesan more for topping
- ▢ 1 c peas
- ▢ Salt and pepper to taste
- ▢ Lemon zest as desired
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