Lemon Asparagus Risotto

• Asparagus(300 g)
• Arborio Rice(280 g)
• Peas(120 g)
• Onion(1)
• Garlic(2 cloves)
• Lemon(1)
• Vegetable Broth(900 ml)
• Olive oil(1 tbsp)
• Butter(20 g)
• Parmesan(50 g)
• Flat Leaf Parsley(2 tbsp)optional
• Salt(1 tsp)
• Black pepper(½ tsp)

Method

1. 1

   Trim the woody ends from {Asparagus}. Slice the stalks into bite-size pieces, keeping the tips slightly larger. Finely chop the {Onion}, mince the {Garlic}, grate the zest from {Lemon}, then cut the lemon in half. Finely chop the {Fresh parsley}.

   ~12 min

2. 2

   Warm the {Vegetable Stock} in a saucepan or microwave until hot and keep it nearby.

   ~3 min

3. 3

   In a wide pan, heat the {Olive oil} and {Butter} over medium heat. Add the {Onion} with half the {Salt} and cook until softened. Stir in the {Garlic}, then add the {Arborio Rice} and cook until the grains look glossy around the edges.

   ~6 min

4. 4

   Add the hot {Vegetable Stock} a ladle at a time, stirring often and letting each addition absorb before the next. After about 12 minutes, stir in the {Asparagus} and {Peas}. Keep adding stock until the rice is tender with a creamy, loose finish.

   ~16 min

5. 5

   Take the pan off the heat. Stir in the {Parmesan}, {Lemon} zest, a squeeze of {Lemon} juice, the remaining {Salt}, and the {Black pepper}. Loosen with a splash of hot water if needed so the risotto softly spreads on the plate. Rest for 2 minutes.

   ~4 min

6. 6

   Spoon into shallow bowls and finish with the {Fresh parsley} and extra lemon juice from the remaining {Lemon} half, if you like.

   ~1 min