Asparagus-pea Risotto

Method: 

Pour the broth into a large saucepan and bring to a low simmer. Cover with a lid and keep warm until ready to use. 

Set a large, heavy bottomed braiser over medium heat and add 1 tbs of butter. Once melted, add the asparagus, a pinch of salt, and a few cracks of fresh pepper. Cook until the asparagus is bright green and crisp-tender, about 4 minutes depending on thickness. Add the peas and cook until warmed through, then transfer everything to a separate bowl and set aside. 

To the same pot add 3 tbs of olive oil. Add the shallots and cook, stirring occasionally, until soft and translucent, about 3 minutes. Add the garlic and cook for 1 minute, do not let the shallots or garlic brown.  

Add the arborio rice to the shallots and garlic, and stir immediately to coat the rice with the oil. Toast the rice, stirring constantly, until the edges appear translucent, about 2-3 minutes. Add the white wine and let simmer until fully absorbed, about another 2-3 minutes. 

Ladle in ¾ cup of the warmed broth into the rice and cook, stirring occasionally, until the broth has been fully absorbed by the rice. Repeat this process, adding ¾ cup of broth each time. Check the rice after 18 minutes. It should be tender but still have a little bite to it. If the rice needs more time, add more stock, cook until absorbed, then check again. 

When the rice is ready, remove from heat and add the remaining 2 tbs butter, parmesan cheese, lemon zest, juice, asparagus, and peas, then mix together to combine. If the risotto seems a little thick, ladle in some more broth to loosen it up until your desired texture is achieved. Season as needed and serve right away with a garnish of freshly grated parmesan cheese.