Springtime Asparagus, Peas, and Lemon Risotto
Risotto is a great base for all kinds of vegetables. The goal is al dente rice and a loose consistency. This risotto makes the most of the favorite spring vegetables: asparagus and peas!
TOTAL TIME: 40 MINS
5-6 cups vegetable or chicken stock, preferably homemade
4-6T excellent quality Italian Extra Virgin Olive Oil olive oil, ideally one from Liguria, Trentino or Veneto
1 small onion, finely chopped
1 cup Acquarello Il Riso (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, + 1 Teaspoon
2 tablespoons fresh lemon juice
2/3 cup chopped fresh flat-leaf parsley leaves, +1 Tablespoon
1/2 cup finely grated DOP Parmigiano-Reggiano cheese, plus more for serving (we like Vacche Rosse from red cows!)
Coarse salt and freshly ground pepper
You’ll need two pans. Begin by simmering your stock in one pan. Prepare your risotto in the other. For room to stir, use a 5-6 quart dutch oven for the risotto.
In the risotto pan, briefly heat 2T of olive oil and add the chopped onion. Saute the onion until soft. Add the rice and stir frequently until the edges are translucent, 3-5 minutes. Lower the temperature and stir in the wine. When the wine is just evaporated begin to add the stock ½ cup at a time, stirring frequently, and adding more stock as it is absorbed.
At the same time prepare the asparagus. It is helpful to microwave it for 3 minutes to have it “parboiled”.
Begin to test the rice after 3.5 cups have been added. You may not need to use all the stock. When you approach your last addition of stock, stir in the asparagus, and follow with the addition of the peas. Remove from heat and add the lemon zest, lemon juice, parsley, and DOP Parmigiano-Reggiano cheese.
Garnish with lemon zest and parsley. Serve with additional grated cheese.
Do you need a salad? We recommend this Radicchio and Endive Salad!