Seasonal Risotto | The Millennial Chef

Ingredients

• 8 cups of low sodium chicken stock
• 6 slices of bacon, chopped into small pieces
• 1 cup minced onion
• 1 large bunch asparagus, bottoms removed, and sliced into small pieces
• 1 cup sugar snap peas, chopped
• 4 cloves of garlic, minced
• 2 lemons
• 2 cups of Arborio rice
• 1 cup dry white wine
• 1/2 cup Greek yogurt or sour cream, mascarpone cheese
• 1/2-1 cup of Parmesan cheese
• 1 cup micro greens, by Dream Greens
• Slivered almonds
• Parsley, for garnish
• Butter, to taste
• Salt and pepper, to taste