Springtime Recipes for Dinner My LemonMint Risotto

Ingredients

• 2 tablespoons olive oil (30 ml)
• 1 medium onion, finely chopped (about 1 cup)
• 2 cloves garlic, minced
• 1 1/2 cups Arborio rice (300 g)
• 1/2 cup dry white wine (120 ml), such as Pinot Grigio or Sauvignon Blanc
• 6 cups vegetable broth (1.4 L), warmed
• 1 pound asparagus, trimmed and cut into 1-inch pieces (450 g)
• 1 cup fresh or frozen peas (150 g)
• 1/2 cup grated Parmesan cheese (50 g), plus more for serving
• 1/4 cup chopped fresh mint leaves
• Zest and juice of 1 lemon
• 2 tablespoons unsalted butter (30g)
• Salt and freshly ground black pepper to taste
• Optional: Fresh chives for garnish