The sun is shining.
The flowers are blooming.
The deer have yet to eat my tulips.
All is well.
I still have a lemon in the fridge from Arizona, and since asparagus is the quintessential springtime vegetable (so says me), I wanted to make a dinner that paired them both together.
And was also easy.
And partially from a box. Yep.
Lemon Asparagus & Pea Risotto
-2 boxes risotto (I used Priano from Aldi)
-1 lb fresh asparagus, rinsed, with 1” from bottom stems trimmed. I cut mine into 1” pieces.
-2 cups frozen peas
-1/4 teaspoon minced garlic
-1 tablespoon grated lemon
-1 tablespoon lemon juice
-1/4 cup shredded Parmesan
-1/4 teaspoon ground black pepper
-1 package chicken sausage, sliced (mine were spinach feta flavor)- could omit if desired
Cook risotto according to package instructions. When there’s about 10 minutes left for it to cook, add the asparagus, peas, and garlic. Once risotto is cooked, remove from heat. Stir in lemon, Parmesan, and pepper and chicken sausages. The acid from the lemon will slightly dull the green-ness of the veggies, but the flavor is thumbs up.
Makes 4 generous servings.
Per serving: 415 calories, 70 g carbs, 6 g fat, 19 g protein
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