Lemon Risotto with Asparagus and Peas
If you would prefer a simple lemon risotto, omit the asparagus and peas.
- Servings: 6
Source: Martha Stewart Living, April 2005
- 6 cups homemade or low-sodium store-bought chicken stock
- 4 tablespoons unsalted butter
- 1 small onion, finely chopped
- 1 cup Arborio rice
- 1/2 cup dry white wine
- 6 thin asparagus spears, trimmed and cut into 1-inch lengths
- 1 cup thawed frozen peas
- 1 teaspoon finely grated lemon zest, plus 2 tablespoons fresh lemon juice
- 1 cup chopped fresh flat-leaf parsley
- 1/2 cup finely grated Parmigiano-Reggiano cheese, plus more for serving
- Coarse salt and freshly ground pepper
Bring stock to a boil in a medium saucepan; turn off heat.
Melt 2 tablespoons butter over medium heat in another medium saucepan. Add onion; cook, stirring constantly, until translucent, 6 to 7 minutes. Add rice; cook, stirring constantly, until edges of grains are translucent, 2 to 3 minutes. Raise heat to medium-high. Add wine; cook, stirring constantly, until wine has completely evaporated.
Add 1/2 cup stock; cook, stirring constantly, until stock has been completely absorbed and a wooden spoon drawn through rice leaves a trail in its wake. Continue adding about 4 more cups stock, 1/2 cup at a time, waiting for each addition to be absorbed before adding the next. (It should take about 13 minutes.)
Stir in the asparagus. Add 1/2 to 1 cup more stock, in same manner as described above. About 1 minute before risotto is done, stir in the peas. Risotto is done when liquid looks creamy and grains are cooked but still slightly firm in centers. (The total cooking time will be 16 to 20 minutes.)
Remove from heat; stir in 1/2 cup stock. (You may have stock left over.) Stir in zest, juice, remaining 2 tablespoons butter, parsley, and cheese. Season with salt and pepper. Serve with more cheese.