Asparagus Pea Risotto

Homemade risotto with asparagus, peas, and a light lemony flavor. Sure to fill your comfort food needs.

Recipe:

1/2 tablespoon olive oil

1/2 tablespoon butter

1 1/2 cups boreal rice

6 cups of either chicken or veggie stock

(some people use 2/3 cup white as well)

1 bunch of asparagus

1 cup frozen peas (or more if you like more)

1 lemon (for the zest and juice)

Salt/pepper to taste

1/4 cup Moscapone cheese or cream cheese

1/4 cup parmesan cheese

Directions:

Large pot needed

Brown boreal rice in olive oil and butter (5-7 minutes)

Optional 2/3 cup white wine in rice

Warm stock in small saucer pan on stove nearby

Add 2 laddles of stock and stir, until begins to absorb/gets dry

Then continue to add 2 more laddles of stock until all of the stock is gone.

(This process takes about 20 minutes)

Chop asparagus into 1/2 to 1 inch pieces

Add in asparagus and frozen peas right into the pot

Add 2/4 tablespoons lemon zest

Add salt and pepper

Add a few teaspoons of lemon juice (or as much or as little are you like)

Add in moscapone or cream cheese

Add in parmesan cheese

Eat hot.

(This takes about 40 minutes all together)

Risotto is never made in much of a jiffy sorry guys!