Spring Recipes Asparagus Pea Risotto Sunshine on a Plate

Ingredients

• 6 cups low-sodium chicken or vegetable broth
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 cup Arborio rice
• ½ cup dry white wine
• 1 pound fresh asparagus, trimmed and cut into 1-inch pieces
• 1 cup fresh or frozen peas
• ½ cup grated Parmesan cheese, plus more for serving
• 2 tablespoons unsalted butter
• 1 lemon, zested and juiced
• Salt and freshly ground black pepper, to taste