Creamy Pea & Asparagus Risotto

🥘 Ingredients

• Arborio Rice
  1.5 c
• Asparagus
  2 bunch
• Black Pepper
• Butter
  2 tbsp
• Crumbled Goat Cheese
  4 oz
• Garlic
  4 clove
• Mint
  2 sprig
• Peas
  8 oz
• Salt
• Veggie Stock Concentrate
  4 unit
• Walnuts
  2 oz
• Yellow Onion
  2 unit

🍳 Cookware

• medium pot
• slotted spoon
• medium pan

1. 

   1

    Halve, peel, and finely dice the Yellow Onion . Mince or grate the Garlic . Trim and discard the bottom inch of the Asparagus , then cut into 2-inch pieces. Finely shop the Mint . Coarsely chop the Walnuts .

   Yellow Onion: 2 unit, Garlic: 4 clove, Asparagus: 2 bunch, Mint: 2 sprig, Walnuts: 2 oz
2. 2

   In a medium pot , bring 4 cups of water to a boil with the Veggie Stock Concentrate . Once boiling, add the asparagus into the stock for about ⏱️ 1 minute . Remove with a slotted spoon and set aside. Keep the stock on low heat to keep warm.

   Veggie Stock Concentrate: 4 unit
3. 

   3

    Heat 1 tablespoon Butter in a medium pan over medium heat. Add the onion and garlic and cook for ⏱️ 5 minutes , until softened. Season with Salt and Black Pepper .

   Butter: 2 tbsp, Salt, Black Pepper
4. 

   4

    Once the onions are softened, add the Arborio Rice and cook, stirring, for about ⏱️ 2 minutes , until translucent. Begin adding the stock 1/4 cup at a time, stirring after each addition, until absorbed.

   Arborio Rice: 1.5 c
5. 

   5

    Once the risotto is almost done, add the asparagus, Peas , half the Crumbled Goat Cheese , and half the mint. Continue cooking until rice is soft but still has a bit of bite to it, ⏱️ 30-40 minutes total.

   Peas: 8 oz, Crumbled Goat Cheese: 4 oz
6. 6

   Serve the risotto. Garnish with chopped walnuts, remaining goat cheese, and a sprinkle of remaining mint. Enjoy!