ASPARAGUS AND PEA RISOTTO
Steps:
- -Add oil, butter, leeks and fennel and cook until tender. -Add white wine and rice. Cook together until wine has been absorbed. -Add chicken stock 1 ladle at a time until it is absorbed. -After 15 minutes of cooking add vegetables, lemon zest, 2 t. salt and pepper. -Continue adding stock. NEXT- Whisk the lemon juice and mascarpone cheese in a bowl. Add mixture, chives and parmesan cheese when risotto is fully cooked and ready to serve.
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