Lemon Risotto with Fiddleheads and Asparagus | Heinen's Grocery Store
Jazz up Heinen’s frozen creamy risotto with seasonal sautéed fiddleheads and fresh asparagus for an easy vegetarian main or side dish!
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Ingredients
- 1 heaping cup fiddlehead ferns (about 4 oz.)
- ½ Tbsp. Heinen’s olive oil
- ½ Tbsp. Heinen’s unsalted butter
- 6-8 asparagus stalks, trimmed and chopped into 1-inch pieces
- Kosher salt
- black pepper
- 1 package Heinen’s frozen creamy risotto
- Lemon
- Heinen’s grated 24-month aged Parmigiano Reggiano
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