Trim woody ends off asparagus and cut into 1” lengths.

In a mixing bowl, combine sour cream and pesto. Set aside.

Meat lovers! If using chicken breasts, pat dry and season all over with a pinch of salt and pepper. Cook in a large non-stick pan over medium-high heat with 2 tsp. olive oil, stirring occasionally until chicken reaches a minimum internal temperature of `165 degrees, 5-7 minutes. If using shrimp, use same pan and heat as chicken, using 1 tsp. olive oil, and searing 2-3 minutes on side, flip, then cook until shrimp reaches a minimum internal temperature of 145 degrees, 1-2 minutes. If using ground beef, same pan and heat as chicken or shrimp, adding 1/4 tsp. salt and a pinch of pepper, breaking up meat with a spoon until no pink remains, 4-6 minutes. We recommend topping cooked risotto with protein.

Place asparagus on prepared baking sheet and toss with 2 tsp. olive oil, 1/4 tsp. salt, and a pinch of pepper.

Spread into a single layer. Roast in hot oven until tender, 10-12 minutes.

While asparagus roasts, make risotto.

Place a medium pot over medium-high heat and add 2 tsp. olive oil.

Add rice to hot pot. Stir occasionally until rice is toasted and opaque, 1-2 minutes.

Add 1 cup boiling water from small pot and mirepoix base to rice. Rice should just be covered by water. Stir often until nearly all water is absorbed.

Add 1/2 cup boiling water and stir often again until nearly all water is absorbed. Repeat this process, stirring often, 18-20 minutes.

Taste risotto as you cook, checking for tenderness. When rice has no more “bite” or crunch, it's done. There may be water left.

Stir in peas, cheese, butter, and garlic salt. Stir until combined and peas are warmed through, 1-2 minutes.

Remove from burner.

Plate dish as pictured on front of card, topping risotto with asparagus and green goddess sauce. Bon appétit!