Minted Pea and Asparagus Risotto Recipe | Epicurious

Ingredients

• 1 tablespoon coconut oil
• 1/2 cup small diced onion
• 1 cup short grain brown rice
• 8 ounces organic Chardonnay
• About 32 ounces chicken or vegetable stock
• 1/2 cup (about 4 to 5 stalks) asparagus, cut into 1-inch pieces
• 1/2 cup frozen (thawed) or fresh shucked peas
• 1/2 teaspoon smoked sea salt
• 2 teaspoons sea salt
• 1/2 teaspoon fresh black pepper
• 2 teaspoon fresh chopped mint
• 2 to 3 tablespoons coconut butter