Lemon Risotto with Asparagus and Peas by Tidbits

olive oil, butter, onion, leeks, arborio rice, chicken broth, juice of lemon, kosher salt, pepper, asparagus, peas, zest of lemon, whipped cream cheese, parmesan cheese

Prep Time: 10 min
Cook Time: 5 min
Total Time: 25 min

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– 1 tablespoon extra virgin olive oil
– 2 tablespoons butter
– 1/2 small onion, chopped
– 2 large leeks, white and light green parts only, sliced in half then into thin half moons (about 1 heaping cup)
– 1 1/2 cups Arborio rice
– 4 cups chicken broth (reserve 1 cup)
– juice of 1 lemon (zest it first and set aside)
– 2 teaspoons Kosher salt
– 1 teaspoon pepper
– 1 pound asparagus, cut into 1 inch pieces, discard tough ends (may substitute with broccoli)
– 1 1/2 cups frozen peas
– zest of 1 medium sized lemon
– 1/3 cup whipped cream cheese
– 1/2 cup freshly grated parmesan cheese
– 1 tablespoon fresh, minced chives

Prep Time: 10 min
Cook Time: 5 min
Total Time: 25 min

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