Ingredients:

  • 6 cups low-sodium chicken or vegetable broth
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 cup Arborio rice
  • ½ cup dry white wine
  • 1 pound fresh asparagus, trimmed and cut into 1-inch pieces
  • 1 cup fresh or frozen peas
  • ½ cup grated Parmesan cheese, plus more for serving
  • 2 tablespoons unsalted butter
  • 1 lemon, zested and juiced
  • Salt and freshly ground black pepper, to taste

Instructions:

  1. Heat broth in a saucepan and keep warm over low heat. Sauté onion and garlic in olive oil until softened.
  2. Add Arborio rice to the onion mixture and toast for 2-3 minutes, stirring constantly.
  3. Pour in white wine and cook, stirring, until absorbed.
  4. Add 1 cup of warm broth to the rice. Stir constantly until absorbed. Repeat, adding one cup of broth at a time, until the rice is creamy and al dente (about 20-25 minutes).
  5. Stir in asparagus and peas during the last 5 minutes of cooking. Cook until tender-crisp.
  6. Remove from heat and stir in Parmesan cheese, butter, lemon zest, and half the lemon juice. Season with salt and pepper to taste.
  7. Serve immediately, garnished with extra Parmesan cheese and a drizzle of olive oil (optional).