Spring Risotto: Risotto with Asparagus, Peas, Parsley, and Lemon

Directions

1. Put the vegetable broth in a small covered saucepan and bring it to a boil. Turn the heat down as low as it will go and keep the pot covered.
2. Peel and finely chop the onion and set aside. Peel and mince the garlic and set aside.
3. Melt 4 teaspoons of the butter in a medium-sized saucepan set over medium heat. Add the onion, salt, and pepper, and cook for 3-4 minutes, stirring occasionally. Add the garlic and cook for another 2 minutes.
4. Add the rice and cook for 2-3 minutes, stirring occasionally. Add the wine and cook until almost all the wine is absorbed, about 2 minutes.
5. Add ½ cup of the hot vegetable broth and cook, stirring occasionally, until almost all of the broth has been absorbed – this will take about 3 minutes. Repeat this process until the risotto is slightly al dente. [Note: you may not need to use all of the broth.]
6. While the risotto is cooking, prepare the asparagus. Snap off the tough ends of the asparagus and discard them. Cut the stalks into 1” pieces (I like to do this on the diagonal). Put the asparagus into a microwave-safe bowl and add the olive oil and a pinch of salt. Stir well and cover the bowl with a microwave-safe plate. Cook on high power for 2 ½ minutes, stirring halfway through.
7. Transfer the asparagus to a plate and add the peas to the bowl. Microwave the peas uncovered on high power until they are just defrosted, about 45 seconds. Do not overcook or they will shrivel up.
8. Combine the lemon zest and parsley in a small bowl and set the mixture aside.
9. When the risotto is done, remove the pot from the heat and add the remaining 2 teaspoons of butter. Stir well until the butter is melted and evenly distributed. Add the asparagus, peas, and lemon juice and stir to combine.
10. Divide the risotto evenly among two plates. Top each plate with half of the grated cheese and half of the parsley-lemon mixture. Serve immediately.