Asparagus and lemon risotto

Ingredients

• •5 cup vegetable stock, preferably homemade
• •1/4 cup olive oil
• •1 small onion, finely chopped
• •1 cup Arborio or Carnaroli rice
• •1/2 cup dry white wine
• •1 bunch asparagus, trimmed
• •1 cup frozen peas, thawed
• •1 teaspoon lemon zest, grated plus more for garnish
• •2 tablespoon lemon juice
• •1/2 cup fresh parsley, chopped
• •1/2 cup parmesan, finely grated plus more for serving
• •Coarse salt and freshly ground pepper

Steps

1. 1Heat 2 tablespoons oil over medium heat in another saucepan. Cook onion, stirring frequently, until soft, 6 to 7 minutes. Add rice, cook, stirring, until edges are translucent, 2 to 3 minutes. Add wine; cook, stirring, just until evaporated.
2. 2Add stock; cook about 20 minutes, stirring occasionally, until almost absorbed.
3. 3Meanwhile, roast the asparagus at 400F for 5 minutes, then let cool and chop to bite-size. Add asparagus and peas to the risotto about 1 minute before risotto is done.
4. 4Remove from heat; stir in lemon zest and juice, parsley, cheese, and remaining 2 tablespoons oil. Season with salt and pepper. Serve immediately with additional cheese and lemon zest.