Rice Pilaf with Asparagus + Peas

Instructions

1. Heat 1 tbsp olive oil, and 1 tbsp butter in a large pan over medium high heat. Sauté shallots and garlic about 3 minutes, add white wine.
2. Once wine has almost cooked out, add rice, red pepper flakes, and salt and pepper. Allow rice to cook absorbing flavors for a few minutes.
3. Now add chicken broth and bring to a boil. Cover and reduce heat to simmer for 45 minutes.
4. Cut asparagus into bite size pieces. When the rice is 10 minutes form being finished bring 1/3 cup water to boil add asparagus and peas. Cook for 5 minutes and drain excess water. Add 1 tbsp oil to pan and sauté asparagus and peas for another 5 minutes.
5. Once rice is finished cooking, add veggies, parsley, butter and lemon zest.
6. For garnish, use a veggie peeler and peel strips of asparagus. Flash cook them in olive oil, lemon juice, and red pepper flakes for about 1 minute. Top the rice with peeled asparagus and parmesan.