Directions

1. Pour the vegetable broth into a saucepan and bring to a boil. Turn the heat down to low and keep the pot covered.
2. Place a medium-sized saucepan over medium heat. Melt 4 tablespoons of butter. Add the onion, salt, and pepper, and cook for 3-4 minutes. Add the garlic and cook for another 2 minutes until the onion is soft and translucent.
3. Add the rice and cook for 2-3 minutes, making sure to stir the rice so that it is evenly coated in the onion mixture. Add the wine, stir constantly and cook until the wine is absorbed, approximately 2-3 minutes.
4. Add 1/2 cup (a full Cutco Ladle equals a ½ cup) warmed vegetable broth to the rice and stir until absorbed. Continue adding the broth ½ cup at a time, stirring constantly until the liquid is absorbed and the rice is al dente. This should take approximately 25 minutes. Note that you may not need to add all the broth.
5. While the risotto is cooking, prepare the asparagus. Cut the asparagus on the bias into 1-inch pieces and discard the tough ends. Blanch the asparagus in boiling salted water for 3-5 minutes until al dente. Drain and cool immediately in ice water.
6. When the rice is almost done (you want the rice to be tender but still firm) add the asparagus and peas to the risotto and stir carefully. Add one more 1/2 cup of broth and cook until the liquid is absorbed, stirring constantly.
7. Add the lemon zest, juice and parsley to the risotto and stir.
8. Remove the risotto from the heat and add the remaining tablespoon of butter. Stir well until the butter is melted and evenly distributed. Add the grated Parmesan and gently stir. Add additional salt and pepper if needed.
9. Serve risotto hot – topping each serving with additional grated Parmesan cheese and serve immediately.