Asparagus & Pea Spring Risotto – AquaTru UK

Ingredients

• 1.4 litres (6 cups) low-sodium chicken stock
• 4 tbsp unsalted butter, divided
• 1 bunch thin asparagus, trimmed and cut into ~2.5 cm pieces
• ¼ tsp salt + black pepper, to taste
• 1 cup frozen peas
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 1½ cups Arborio rice
• 120 ml (½ cup) dry white wine
• ½ cup grated Parmigiano-Reggiano (plus extra for serving)