"Risotto is a great base for all kinds of vegetables. It's done when it has a loose consistency and ripples when spooned into a bowl...."
INGREDIENTS
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6 cups vegetable stock, preferably homemade
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1/4 cup olive oil
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1 small onion, finely chopped
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1 cup Arborio or Carnaroli rice
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1/2 cup dry white wine
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1 bunch asparagus, trimmed, stalks cut into 2-inch lengths
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1 cup thawed frozen peas
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1 teaspoon grated lemon zest, plus more for garnish
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2 tablespoons fresh lemon juice
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1 cup chopped fresh flat-leaf parsley leaves
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1/2 cup finely grated Parmigiano-Reggiano, plus more for serving
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Coarse salt and freshly ground pepper