Spring Green Risotto

I love risotto's, they are creamy and comforting. This risotto is great for taking advantage of the fresh spring ingredients popping up. It had asparagus, peas, garlic and mushrooms. The key for this meal I have found is to save the rind from a parmesan or other hard cheese and let it cook in the risotto the whole time - Yum!

Start by chopping your veggies: aspargaus, mushrooms, onion, garlic

Bring a pot of 6 cups of broth (bouillon and water) to boil, turn to low and simmer.
Saute your mushrooms and onion in 1 Tb oil and 1 Tb butter, once they cook down a little add the garlic and arborio rice.

Add 1/3 cup of white wine. Slowly add 2/3 cup of broth at a time into the rice mixture stirring constantly. Wait until the broth is absorbed before adding more. Once it has a heartier consistency add the parmesan rind.


Add the peas and asparagus about 7 minutes before your done, about 2 ladlefuls left of broth. Throw in a Tb of lemon juice at the end and top with parmesan and fresh ground black pepper!