Spring Asparagus with Pea Risotto Recipe • Rouses Supermarkets

Ingredients

• 6 cups chicken stock, warmed
• 3 sprigs thyme, picked
• 3 sprigs oregano, picked
• 1 bunch basil, picked
• 6 cloves garlic, minced
• 1 ½ tbsp Kosher salt
• ½ teaspoon black pepper
• 6 tbsp Rouses Novello Olive Oil
• 1 bunch asparagus, ends trimmed
• 6 tablespoons butter, unsalted
• 1 medium white onion, diced
• 2 cups Arborio Rice
• 1 cup Sauvignon Blanc
• 1 cup frozen peas, thawed and drained
• ½ cup Parmigiano Reggiano cheese, grated