Risotto Verde | Sonoma-Cutrer Vineyards

Ingredients

• 4 tbsp olive oil
• 2 c green peas (fresh or frozen)
• 3 packed cups baby spinach
• 5 c chicken or vegetable stock
• 3/4 c chopped green onions, including the green tops
• 1 tbsp chopped garlic
• Salt
• Freshly ground black pepper
• 2 c risotto rice, such as arborio or carnaroli
• 1/2 c dry white wine
• 12 stalks of asparagus, tough ends discarded and cut in half lengthwise
• 2 oz shaved pecorino cheese