Heat 2 T oil over medium heat in another saucepan Cook onion
stirring frequently, until soft, 6-7 minutes. Add rice, cook,
stirring, until edges are translucent, 2 to 3 minutes. Add wine;
cook, stirring, just until evaporated.
Add 1/2 c hot stock; cook, stirring, until almost absorbed.
Continue adding 1/2 c stock in this manner until liquid is
creamy and rice is al dente about 20 minute total. You may not
need to add all the stock. Add asparagus with the last addition
of stock, ad the peas about 1 minutes before risotto is done.
Remove from heat; stir in lemon zest and juice, parsley, cheese,
and remaining 2 T oil. Season with salt and pepper.
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