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Ingredients

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Directions

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  • Bring broth and 1/2 cup water to a simmer in a medium lidded pot. Add asparagus and cook 3 minutes or until crisp-tender. Remove asparagus to a colander with a slotted spoon and run under cold water; set aside. Repeat with fresh peas, but cook only 1 minute. (If using frozen peas, skip this step.) Reduce heat to low and cover broth.

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  • Heat oil and butter in a large sauté pan over medium heat. Add shallots and cook 2 minutes. Stir in rice and cook 1 minute. Pour in wine and cook until liquid is almost absorbed, about 2 minutes. Add 1/2 cup of the reserved hot broth and stir; when most of the liquid has been absorbed, add another 1/2 cup broth. Continue until broth is gone and rice is tender, stirring well with each addition, about 20 to 25 minutes total.

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  • Stir in lemon zest and juice, Parmesan, salt, frozen peas (if using) and reserved vegetables. Serve immediately.

Nutrition Facts

401 calories; total fat 10g; saturated fat 4g; cholesterol 16mg; sodium 893mg; carbohydrates 60g; fiber 4g; protein 13g.

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