Ingredients

The following ingredients have 4 Servings
  • 1 cup frozen sweet peas, thawed
  • 15-20 asparagus spears
  • 1 tablespoon olive oil
  • 1 tablespoons butter
  • 1/4 cup chopped onion
  • 1 cup Arborio rice
  • 1/4 cup white wine
  • 1.5 cups chicken broth or stock
  • 1.5 cups water, warm
  • Ground black pepper to taste
  • 1 fresh lemon, juiced
  • 1 cup shredded Parmesan cheese
  • Fresh thyme leaves

Instruction

  • Preheat the oven to 375 degrees F. Place the asparagus spears on a baking sheet lined with aluminum foil and drizzle with olive oil.
  • In a large pot on medium heat, add 1 tablespoon olive oil and sauté the onion, about 3-4 minutes. Add the uncooked rice to the onion mixture and give it a good stir for a minute. Pour in the wine and mix until the wine has been absorbed by the rice.
  • Season with freshly ground black pepper. Pour chicken stock and water into the pot and stir to mix.
  • Transfer the rice mixture to a baking dish and place the rice in the oven. Bake risotto until the liquid has been absorbed, for a total cooking time of 30 minutes.
  • Add the baking sheet of asparagus to the oven for the last 10 minutes, and bake until the asparagus has roasted.
  • Remove the risotto rice from the oven and add 1 tablespoon of butter, the lemon juice and the roasted asparagus and peas and stir gently to combine. Top the finished dish with the Parmesan cheese and fresh thyme leaves.