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Ingredients

• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• Kosher salt and freshly ground black pepper
• 1 1/2 cups arborio rice
• 3/4 cups dry white wine
• 6 cups chicken broth, heated
• 1 pound asparagus, trimmed and cut into 1-inch pieces, blanched
• 1 cup frozen peas, thawed
• 1/4 cup finely grated Parmesan cheese

Description

Food Network Invites You To Try This Spring Risotto Recipe From Patrick And Gina Neely.

Food Network