Risotto With Asparagus,mint And Peas


4 cups vegetable or chicken broth

1 cup of water

½ a bottle of dry white wine

1 stick and a couple of tbs of butter, about ¾ of a cup

3 tbs extra-virgin olive oil

1 large onion, chopped finely

1 16-0z-box Arborio rice

20 to 25 Asparagus stalks cut into 1 inch pieces

1 cup freshly shelled small peas or petite frozen peas (about 1/4 pound)

1/4 cup chopped fresh mint

Sea Salt

Fresh ground pepper

2 cups freshly grated Parmesan cheese


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