Spring Vegetable Risotto - Wine4Food
Enjoy spring's freshest veggies in a creamy risotto, paired with a floral Pinot Grigio for a taste of renewal.
Ingredients
- 6 spears asparagus
- 1 large leek
- 1 cup arborio rice
- 3 cup vegetable stock
- ½ cup dry white wine
- ½ cup frozen peas
- ¼ cup butter
- ¼ cup parmesan cheese, grated
- ½ tsp salt, plus additional salt to taste
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