Ingredients

• 6 cups The Stock Merchant Vegetable Stock
• 1/4 cup olive oil
• 1 brown onion finely chopped
• 1 cup arborio rice
• 1/2 cup dry white wine
• 1 bunch asparagus trimmed, stalks cut into 2-inch lengths
• 1 cup Elgin frozen organic peas thawed
• 1 tsp grated lemon zest plus more for garnish
• 2 tbsp fresh lemon juice
• 1 cup flat-leaf parsley chopped
• 1/2 cup Auricchio Reggiano finely grated
•  salt and freshly ground black pepper
• 6 cups The Stock Merchant Vegetable Stock
• 1/4 cup olive oil
• 1 brown onion finely chopped
• 1 cup arborio rice
• 1/2 cup dry white wine
• 1 bunch asparagus trimmed, stalks cut into 2-inch lengths
• 1 cup Elgin frozen organic peas thawed
• 1 tsp grated lemon zest plus more for garnish
• 2 tbsp fresh lemon juice
• 1 cup flat-leaf parsley chopped
• 1/2 cup Auricchio Reggianofinely grated
•  salt and freshly ground black pepper

Method

1. Bring the stock to a simmer in a medium saucepan.
2. In another pan, over medium heat, heat 2 tablespoons of oil. Cook onion until soft and transparent. Add rice, cook, stirring until edges are translucent. Add wine, cook, stirring until just evaporated.
3. Add ½ cup stock, cook, stirring until mostly absorbed. Continue adding stock in this manner until liquid is cream and rice is al dente (you may not need to use all the stock).
4. Add asparagus with the last addition of stock, and the peas about 1 minute before the risotto is done.
5. Remove from the heat, stir in lemon zest and juice, parsley and cheese, and remaining 2 tablespoons of oil.
6. Season with salt and pepper. Serve immediately with additional cheese and lemon zest.
7. Enjoy!
8. Bring the stock to a simmer in a medium saucepan.
9. In another pan, over medium heat, heat 2 tablespoons of oil. Cook onion until soft and transparent. Add rice, cook, stirring until edges are translucent. Add wine, cook, stirring until just evaporated.
10. Add ½ cup stock, cook, stirring until mostly absorbed. Continue adding stock in this manner until liquid is cream and rice is al dente (you may not need to use all the stock).
11. Add asparagus with the last addition of stock, and the peas about 1 minute before the risotto is done.
12. Remove from the heat, stir in lemon zest and juice, parsley and cheese, and remaining 2 tablespoons of oil.
13. Season with salt and pepper. Serve immediately with additional cheese and lemon zest.
14. Enjoy!