Recipe by Pink of Perfection
1 Tbsp olive oil
3 small shallots, about 1/2 cup
1 1/2 cup arborio rice
6-8 cups chicken stock
1 pound asparagus
1 cup frozen spring peas
2 tsp lemon zest
2 Tbsp lemon juice (always freshly squeezed)
3/4 cup grated parmigiano cheese
In a medium sauce pan, bring your stock to a simmer. Meanwhile, dice the shallots and snap off the woody ends of asparagus. If the asparagus is quite thick, you may want to also peel them. Then chop on the diagonal into 1/2 inch pieces.
In a broad-bottomed saute pan, heat the olive oil over medium heat. Add the shallot and cook until soft. Then add the rice and stir to coat.
One ladle full at a time, add the stock to the rice and stir constantly until adsorbed before adding more stock. After about 10 minutes, add the asparagus, and continue adding stock until the rice is soft and the risotto creamy, about 25-30 minutes, adding the peas at the last minute.
Remove the risotto from the heat and stir in the zest, juice and cheese. The risotto will continue to thicken, so you should hurry to eat it :)