If you would prefer a simple lemon risotto, omit the asparagus and peas.
Recipe information
Yield
serves 4 as a main course or 6 as an appetizer
Ingredients
Preparation
Step 1
Bring the stock to a boil in a medium saucepan; turn off heat.
Step 2
Melt 2 tablespoons butter over medium heat in another medium saucepan. Add the onion; cook, stirring constantly, until translucent, 6 to 7 minutes. Add the rice; cook, stirring constantly, until the edges of the grains are translucent, 2 to 3 minutes. Raise heat to medium-high. Add the wine; cook, stirring constantly, until the wine has completely evaporated.
Step 3
Add 1/2 cup stock; cook, stirring constantly, until the stock has been completely absorbed and a wooden spoon drawn through the rice leaves a trail in its wake. Continue adding about 4 more cups stock, 1/2 cup at a time, waiting for each addition to be absorbed before adding the next. (It should take about 13 minutes.)
Step 4
Stir in the asparagus. Add 1/2 to 1 cup more stock, in same manner as described above. About 1 minute before the risotto is done, stir in the peas. The risotto is done when the liquid looks creamy and the grains are cooked but still slightly firm in centers. (The total cooking time will be 16 to 20 minutes.)
Step 5
Remove from heat; stir in 1/2 cup stock. (You may have stock left over.) Stir in the zest, juice, remaining 2 tablespoons butter, parsley, and cheese. Season with salt and pepper. Serve with more cheese.
Making risotto with brown rice or farro
Step 6
The key here is presoaking the grains: Cover 1 cup brown rice or farro with cold water by 2 to 3 inches in a medium saucepan. Bring to a boil; boil 1 minute. Turn off heat; let stand 1 hour. Drain. Follow Lemon Risotto with Asparagus and Peas (page 241). Cooking time will be about 22 minutes, so add the asparagus after 18 minutes.
