Asparagus Risotto

Olive Oil
Salt & Pepper To taste
1 Cup chicken broth
2 Cups water
2 Cups Arborio Rice
2 Tablespoons white wine
2 Tablespoons white wine vinegar
1/2 cup peas
1 Bunch Asparagus
2 Cups cherry tomatoes
1 White Onion
3 Cloves garlic (pressed or grated)
4 Oz Pecorino Romano Cheese
1 Tb Lemon Juice & Lemon Zest

Boil water, broth & rice. Once it boils, stir once and then cover and simmer on low for 15 minutes or until rice is cooked. Saute onions & garlic. Roast asparagus, peas and tomatoes in the oven at 400 until tender.



Combine rice, onions, veggies and serve.

This was a super light version of risotto. It was really flavorful! The only thing I didn't like about this dish, is that I burned my middle finger hecka bad!

The bad news is, it has a blister on it...the good news is that I can flip people off when I show them! hahahaha! Just kidding.

“so Christ was sacrificed once to take away the sins of many people; and he will appear a second time, not to bear sin, but to bring salvation to those who are waiting for him.”- Hebrews 9:28