Cyprus Springtime Risotto – AΦRODITE's KITCHEN | A Cyprus Food Blog

Ingredients

• 1 cup arborio rice
• 1/2 cup dry white wine
• 2 tbs salted butter
• 1 tbs olive oil
• 1 finely chopped garlic clove
• 4-5 finely chopped shallots (or 1/2 an onion)
• Juice of 1 lemon
• Grated zest of 1 lemon
• 1/2 cup fresh sweet peas
• 1/2 cup chopped wild asparagus (1 inch pieces)
• 1/4 cup finely chopped fennel bulb
• 1 tbs finely chopped wild fennel shoots
• 4 chopped mushrooms
• salt & pepper to taste
• 3-4 cups homemade vegetable or chicken stock
• 1 tbs grated pecorino romano
• roasted pumpkin seeds for garnish