INGREDIENTS

• 4 tsp Broth of Life dehydrated chicken broth
• 800mls boiling water
• 1 brown onion, peeled and finely chopped
• 1 garlic clove, peeled and finely chopped
• 3/4 cup Arborio rice
• 1/2 cup white wine
• 1-2 bunches asparagus, ends trimmed and chopped into batons
• olive oil
• 2 tsp chopped parsley
• 2 tsp grated lemon zest
• 6 tsp butter
• salt & pepper
• 1/3 cup frozen peas
• 1 tsp lemon juice
• 1 tbs parmesan, grated

METHOD

1. Melt 4 teaspoons of the butter in a medium sized saucepan set over medium heat
2. Add the onion, salt, pepper and cook for 3-4 minutes, stirring occasionally.
3. Add the garlic and cook for another 2 minutes.
4. Add the rice and dehydrated broth and cook for 2-3 minutes, stirring occasionally.
5. Add the wine and cook until almost all the wine is absorbed, about 2 minutes.
6. Add the boiling water slowly until absorbed and rice is almost al dente
7. Add the asparagus and peas to the risotto and stir
8. Combine the lemon zest and parsley in a small bowl and set aside
9. When risotto is done and vegetables are tender, remove pot from teh heat and add the remaining 2 tsp butter. Stir well until the butter is melted.
10. Add the lemon juice and stir to combine.
11. Season with salt and pepper to taste.
12. Divide the risotto evenly among plates
13. Top each plate with half of the grated cheese and half of the lemon/parsley mixture

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