Asparagus and Lemon Risotto
Ingredients
- 6 cups vegetable stock, preferably homemade
- ¼ cup olive oil
- 1 small onion, finely chopped
- 1 cup Arborio or Carnaroli 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
- Coarse salt and freshly ground pepper
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