Asparagus-and-Lemon Risotto
![Sneak Peek of "Meatless," our Newest Cookbook](/sites/files/marthastewart.com/imagecache/img_m/ecl/msliving-hires/2013/01_jan/meatless/meatless-book-mxd109618-015_vert.jpg "Sneak Peek of "Meatless," our Newest Cookbook")
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- Total Time 40 minutes
- Yield Serves 4
Ingredients
- 6 cups vegetable stock, preferably homemade
- 1/4 cup olive oil
- 1 small onion, finely chopped
- 1 cup Arborio or Carnaroli rice
- 1/2 cup dry white wine
- 1 bunch asparagus, trimmed, stalks cut into 2-inch lengths
- 1 cup thawed frozen peas
- 1 teaspoon grated lemon zest, plus more for garnish
- 2 tablespoons fresh lemon juice
- 1 cup chopped fresh flat-leaf parsley leaves
- 1/2 cup finely grated Parmigiano-Reggiano, plus more for serving
- Coarse salt and freshly ground pepper
Directions
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Bring stock to a simmer in a medium saucepan.
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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.
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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 risotto is done.
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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.
Cook's Note
To make this dish even healthier, replace the Arborio rice with fiber-rich pearl barley or a whole grain such as farro.
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Asparagus-and-Lemon Risotto -what a yummy picture...and the recipe is not too complicated, perfect for
working mothers...
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I just tried making this risotto at home, Excellent...
The guest asked how did I suddenly become such a cook..
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Truly an amazing risotto. So easy and so tasty! I will try to make this recipe this weekend! Home blog
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I made these for Easter brunch and they came out great. I didn't have parsley, so I used chives instead. I got a little impatient and took the tray out early, a few collapsed before I could get them back in. They were still tasty.
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Truly an amazing risotto. So easy and so tasty! This will be a family keeper for quite a long time!!