From Martha Stewart Living
This recipe is easy to make, absolutely delicious and packed with nutrients. Asparagus, lemons, peas and flat leaf parsley are a powerhouse of health benefits from being full of vitamins and anti-inflammatory and antioxidant properties, as well as a good source of fiber and beneficial oils that fight cancer, including nourishing the digestive tract. Arborio rice contains some fiber, protein and fat.
Risotto is a great base for all kinds of vegetables. It’s done when it has a loose consistency and ripples when spooned into a bowl.
-All ingredients I used are organic (even the white wine)
6 cups of vegetable stock
¼ cup olive oil
1 small onion, finely chopped
1 cup Arborio rice
½ cup dry white wine
1 bunch asparagus, trimmed, stalks cut into 2-inch lengths
1 cup thawed frozen peas
1 teaspoon grated lemon zest, plus more for garnish
2 tablespoons fresh lemon juice
1 cup chopped fresh flat-leaf parsley leaves
½ cup finely grated Parmigiano-Reggiano, plus more for serving
Salt and fresh ground pepper
1-Bring stock to a simmer in a medium saucepan
2-Heat, 2 tablespoons olive oil, over medium heat, in another saucepan. Add onion, stirring frequently, until soft, 6 to 7 minutes. Add rice, and stir until edges are translucent, 2 to 3 minutes. Add wine; cook, stirring, just until evaporated.
3-Add ½ cup hot stock; cook, stirring, until almost absorbed. Continue adding ½ cup of stock in this manner until liquid is creamy and rice is al dente, about 20 minutes total. Add asparagus with the last addition of stock, and the peas about 1 minute before risotto is done.
4-Remove from heat; stir in lemon zest and juice, parsley, cheese, and remaining 2 tablespoons olive oil. Season with salt and pepper. Serve immediately with additional cheese.