peas

Spring Risotto with Asparagus and Herbs Submitted by Scott Keller Serving Size: 4 Ingredients: 4 Tbs. (2 fl. oz./60 ml) extra-virgin olive oil 1 yellow onion, diced Kosher salt and freshly ground pepper 2 garlic cloves, minced 2 cups (14 oz./440 g) Arborio rice 1/2 cup (4 fl. oz./125 ml) white wine 4 cups (32 fl. oz./1 l) vegetable or chicken broth 1 bunch asparagus, ends trimmed, stalks cut on […]