|3 cloves||garlic, minced|
|1 cups||arborio rice|
|1 cups||dry white wine|
|1||lemon, zested and juiced|
|1||bundle asparagus, sliced into 1/2-inch pieces|
|4 cups||vegetable broth|
- Heat broth and water in medium saucepan until simmering.
- In a large skillet, sauté asparagus, zucchini, and peas until bright green, then remove from heat to a separate bowl. In the same skillet, sauté garlic and onion until softened.
- Add rice and wine, stirring until moisture is absorbed. Add broth one cup at a time, stirring constantly. When broth is fully incorporated and rice is creamy, add lemon juice and 3/4 of the zest.
- Stir in veggies and sprinkle with remaining lemon zest.