Spring Pea And Asparagus Risotto Recipe

Simple springtime risotto featuring english peas, asparagus, lemon and parsley This risotto is baked in the oven and requires minimal stirring. The recipe is designed for brown arborio/short grain brown rice so any grain substitutions will affect baking time. (white arborio rice will only need to be baked for 40 to 45 minutes. ) look for brown arborio/short-grain brown rice at well-stocked grocery stores or health food stores. Skip the wine if you dont drink, but it adds a lovely depth of flavor. Recipe yields 4 to 6 servings.