LEMON RISOTTO WITH ASPARAGUS & PEAS

LEMON RISOTTO WITH ASPARAGUS & PEAS image

Yield 4-6

Number Of Ingredients 9

6 c. chicken stock
4 T. unsalted butter
1 sm. onion, finely chopped'
1 c. Arborio rice
6 thin asparagu spears, 1" lenghts
1 c. thawed peas
1 t. grated lemon zest, & 2 T. lemon juice
1 c. chopped parsley
1/2 c. Parm. + serving

Steps:

Bring stock to a boil and turn off heat. In another pan, melt 2 T. butter, add onion and cook until translucent. Add rice and cook, stirring, until edges of grains are translucent. Add wine and cook until evaperated. Add 1/2 c. stock; cook, stirring , until absorbed. Continue thiss process until 4 more c. have been used. Add asparagus and 1/2 to 1 more cup stock. Add peas and cook 1 min. more. Remove from heat, stir in 1/2 c. stock. then lemon zest and juice, butter, parsley and cheese.