Asparagus-and-Lemon Risotto

Name: Asparagus-and-Lemon Risotto
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

Asparagus-and-Lemon Risotto was pinched from <a href="http://www.marthastewart.com/953796/asparagus-and-lemon-risotto" target="_blank">www.marthastewart.com.</a>

"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

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