Pea and Asparagus Risotto

Ingredients

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Onions

  Raw

  1 small or 70g

• Garlic

  Raw

  2 cloves, minced or 6g

• Vegetable Broth

  From bouillons. Low sodium

  4 cup or 960g

• White rice

  Short-grain, raw

  1 ½ cup or 300g

• Asparagus

  Raw

  1 lb or 453g

• Peas

  Green, frozen, unprepared

  1 ½ cup or 201g

• Water

  Plain, clean water

  1 cup or 237g

• Parmesan cheese

  Grated

  1 cup or 100g

• White wine

  Alcoholic beverage, table

  4 fl oz or 118g

• Butter

  Unsalted

  3 tbsp or 43g

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, black

  1 dash or 0.1g

• Crushed red pepper flakes

  ⅛ tsp or 0.04g

• Lemon zest

  ½ lemon or 2g

• Lemon juice

  Raw

  ½ lemon yields or 24g

• Parsley

  Raw

  ½ cup or 30g

Directions

1. Preheat oven to 375°F. Position oven racks in the middle and lower third.
2. In a medium Dutch oven, heat two-thirds of the olive oil over medium heat. Add onion and a pinch of salt, cooking until softened and translucent, about 5 minutes. Add garlic and cook until fragrant, 1 to 2 minutes.
3. Add broth, cover, and bring to a boil over medium-high heat. Remove from heat, stir in rice, cover, and bake for 55 minutes.
4. Prepare asparagus by snapping off tough ends and slicing diagonally into 1 1/2-inch pieces. Toss with remaining olive oil, salt, and pepper on a baking sheet. Set aside.
5. After 55 minutes, place asparagus on the lower oven rack. Remove pot from oven, add peas, cover, and return to oven for 10 minutes.
6. Remove pot from oven; leave asparagus in for 5 to 10 more minutes. Add water, Parmesan, wine, butter, salt, pepper, red pepper flakes, lemon zest, and lemon juice to the pot.
7. Stir vigorously for 2 to 3 minutes until rice is creamy. Stir in roasted asparagus.
8. Season with salt and pepper to taste, serve in bowls, and garnish with fresh chopped parsley.

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