Ingredients
4 cups vegetable or chicken broth1 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
Description
Petit Chef
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