Lemon and Asparagus Risotto
- 6 cups Vegetable Stock
- 1/4 cup Good Quality Olive Oil
- 1 Small Onion - finely chopped
- 1 cup Arborio Rice
- 1/2 cup Dry White Wine
- 1 Bunch Asparagus, trimmed and cut to 2 in lengths
- 1 cup Thawed Frozen Peas
- 1 tsp Grated Lemon Zest
- 2 tbsps Fresh Lemon Juice
- 1 cup Chopped Fresh Parsley
- 1/2 cup Finely Grated Parmigiano plus extra for serving
- Salt and Pepper to Taste
Bring stock to a simmer in a medium saucepan.
Heat 2 tablespoons oil over medium heat in another saucepan. Cook onion, stirring frequently, until soft, 6 to 7 minutes. Add rice, cook, stirring, until edges are translucent, 2 to 3 minutes. Add wine; cook, stirring, just until evaporated.
Add 1/2 cup hot stock; cook, stirring, until almost absorbed. Continue adding 1/2 cup stock in this manner until liquid is creamy and rice is al dente, about 20 minutes total (you may not need to add all the stock). Add asparagus with the last addition of stock, and the peas about 1 minute before the risotto is done.
Remove from heat; stir in lemon zest and juice, parsley, cheese, and remaining 2 tablespoons oil. Season with salt and pepper. Serve immediately with additional cheese and lemon zest.