Pea and Asparagus Risotto

Ingredients

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Onions

  Raw

  1 ½ small or 105g

• Garlic

  Raw

  3 cloves, minced or 9g

• Vegetable Broth

  From bouillons. Low sodium

  4 cup or 960g

• White rice

  Short-grain, raw

  1 ½ cup or 300g

• Asparagus

  Raw

  30 spear, medium or 480g

• Peas

  Green, frozen, unprepared

  1 ½ cup or 201g

• Water

  Plain, clean water

  1 cup or 237g

• Parmesan cheese

  Shredded

  3 oz or 85g

• 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

  1 ½ tsp or 3g

• Lemon juice

  Raw

  4 tsp or 20g

• Parsley

  Raw

  8 tbsp or 30g

Directions

1. Preheat the oven to 375°F with racks in the middle and lower third.
2. Warm two-thirds of the olive oil in a medium Dutch oven over medium heat. Add the chopped onion and a pinch of salt; cook until translucent, about 5 minutes. Stir in the garlic and cook until fragrant, 1 to 2 minutes.
3. Pour in the vegetable broth, cover, and bring to a boil over medium-high heat. Remove from the heat, stir in the Arborio rice, cover again, and transfer to the oven to bake for 55 minutes.
4. Snap off the tough asparagus ends, then cut diagonally into 1 1/2-inch pieces. Toss with the remaining olive oil, a pinch of salt, and pepper on a baking sheet; set aside.
5. After 55 minutes, place the asparagus tray on the lower rack. Remove the Dutch oven, stir in the peas, cover, and return the pot to the oven for 10 minutes.
6. Remove the pot from the oven; leave the asparagus in to finish roasting for 5 to 10 minutes more. Add the water, Parmesan, wine, butter, a pinch of salt, pepper, red pepper flakes, lemon zest, and lemon juice to the rice.
7. Stir briskly on the stovetop for 2 to 3 minutes until creamy and the rice is al dente. Fold in the roasted asparagus.
8. Taste and adjust seasoning with salt and pepper. Spoon into bowls and garnish with chopped parsley.