1bunch asparagus,tough stem cut removed and spears cut into 1 inch pieces
1cupfrozen peas
6-8cupschicken or vegetable stock
3tablespoonsbutter
2shallots,finely chopped
3garlic cloves,finely chopped
2cupsarborio rice
6ozdry white wine(or more stock)
Zest of 1 lemon
½cupfreshly grated Parmesan cheese
Instructions
Bring a medium pot of water to a boil. Add asparagus and peas and cook for 2 minutes until tender. Using a slotted spoon, transfer vegetables to a bowl of icy water to stop cooking. Drain and set aside.
In a large pot bring stock to a boil, then reduce to a simmer. In another large pot melt butter over medium heat. Add shallots and garlic and cook, stirring, until soft, about 2 minutes. Add the rice and stir to coat it in the butter mixture, letting it cook a couple of minutes more. Add the wine and let cook, stirring, until it is almost completely absorbed by the rice. Add a ladle-full of simmering stock. Cook the rice for 20 minutes, stirring constantly and adding a ladle-full of stock as soon as the previous one has been absorbed. You may not use all the stock, its more important to watch the time and keep stirring the rice, adding more stock as it is absorbed. When done the rice should be tender with a slight bite in the middle still.
Remove from the heat and stir in asparagus, peas, lemon zest and Parmesan cheese. Serve hot.