- 1 1/2 cups short or medium grain rice
- 4 - 5 cups chicken broth and vegetable broth
- 2/3 cup dry white wine
- 1 medium sized yellow onion
- 1 clove garlic
- 1 cup frozen peas
- 1 bunch asparagus chopped into bite size pieces
- 1 1/2 - 2 cups of fresh grated Parmesan cheese (more for sprinkling on top of each serving)
- 1 1/2 tablespoons butter
- 2 table spoons Olive Oil
- 1/4 teaspoon salt
- 1 tablespoon lemon zest
- 1 tablespoon freshly squeezed lemon juice
- OPTIONAL: Baby Bella mushrooms
1. Chop onion, garlic, asparagus and (mushrooms-optional) and set aside. Warm chicken or vegetable broth in a stock pot and keep on back burner.
2. On a medium heat, heat butter and 1 of the tablespoons of olive oil in deep skillet, sauce pan or Dutch oven with a lot of surface area.
3. Add chopped asparagus and salt to butter/oil mixture and sauté for 3-4 minutes.
4. Add frozen peas and combine just until defrosted. Remove vegetables from pan and set aside in bowl.
5. In same pan add remainder of olive oil (may need a little more butter as well) and chopped onion. Sauté for 4-5 minutes just until translucent.
6. Add minced garlic. Sauté one minute. Take care not to burn the garlic.
7. Add short grain/medium grain rice. Toast rice and combine well with sautéed onion mixture.
8. Add white wine. Stir continuously and allow wine to cook off for about 2 minutes.
9. On a medium heat begin to add warm chicken broth or vegetable broth one or two ladles at a time while continuously stirring until the rice absorbs the liquid. It is very important to continuously stir the rice so that it does not stick. You will continue this process until all of the broth is combined (about 35 minutes) The rice will become creamier and creamier as the liquid is absorbed and it releases its starches.
10. Turn down to low heat. Add grated Parmesan cheese, lemon zest, lemon juice, and vegetables that have been previously cooked and set aside. Fold together to ensure everything is perfectly melded and well combined.
11. Taste. Add salt if needed.
12. Serve and enjoy.