Recipes :: Basic recipes :: Lemon risotto with asparagus & peas

Ingredients

• 1 tbsp olive oil
• 2 tbsp unsalted butter
• ½ small onion, finely chopped
• 1 cup chopped leeks (white/light green part only)
• 1½ cups Arborio rice
• 4 cups chicken or veggie broth (keep 1 cup separate)
• Juice of 1 lemon + zest (zest first!)
• 2 tsp kosher salt
• 1 tsp ground black pepper
• 450 g asparagus, trimmed and chopped
• 1½ cups frozen green peas
• ⅓ cup whipped cream cheese
• ½ cup grated parmesan
• 1 tbsp chopped fresh chives