Lemon and Pea Risotto

2 ½ cups arborio rice

4-5 cups bone or veggie broth (preferably homemade) 

1 cup dry white wine or 1 extra cup broth

4 cloves garlic, minced

Zest and juice of 2 medium lemons

1 bag frozen peas

1 bunch asparagus (optional)

½ cup grated pecorino or parmesan cheese, plus more for serving 

1 tsp coarsely ground black pepper

Salt 

Olive oil

Fresh parsley (optional but highly recommended) 

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Place the broth in a saucepan over medium heat to warm it up (no need to boil it). Add an old cheese rind if you have one for extra umami! If the broth is low-sodium or homemade, add a teaspoon of salt to it.

 

If using asparagus, snap the toughest ends of the stalks off (they will naturally break 1-2 inches from the ends. Bring a pot of water to a boil. Salt the water generously, then add the asparagus and cook until bright green and crisp, about 3-4 minutes. While cooking, prepare an ice bath for the asparagus in a bowl. Strain and place in the cold water.

 

In a large pan, pour about 2 tablespoons of olive oil and turn on heat to medium. Once the oil begins to shimmer, add the garlic (it should sizzle softly) and the pepper. Cook until the garlic becomes fragrant but not brown, 30 seconds to 1 minute. Add the rice to the pan and stir so that it is coated in olive oil. Toast for about 2 minutes. Add the white wine. Stir the rice and let the wine cook off. Then begin adding the broth, 1 cup at a time. Stir the rice constantly, and let it absorb each cup of broth before adding the next. Continue this process until the rice is soft and creamy. For a more al dente risotto, use 4 cups of broth. For a creamier risotto, use 5 cups of broth. Add in the peas, cheese, asparagus, and lemon zest, and cook until the peas are warmed through. Turn off the heat and stir in the lemon juice. Serve with parsley and freshly grated cheese.