Asparagus and Peas Risotto

Asparagus and Peas Risotto:

Ingredients:

• 1 bunch asparagus, tough ends trimmed and cut into 1-inch pieces

• 1 cup fresh or frozen peas

• 4 cups vegetable or chicken broth

• 2 tablespoons Cesira olive oil

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 1 1/2 cups Arborio rice

• 1/2 cup dry white wine (optional)

• 1/2 cup grated Parmesan cheese

• Salt and pepper, to taste

• Fresh lemon zest, for garnish

• Chopped fresh parsley, for garnish

Instructions:

1. In a medium saucepan, bring the vegetable or chicken broth to a simmer. Keep it warm over low heat.

2. In a large skillet or saucepan, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for an additional 1 minute.

3. Stir in the Arborio rice and cook, stirring constantly, for 2 minutes, until the rice is well-coated with the oil and begins to turn translucent.

4. If using, pour in the white wine and stir until it has been absorbed by the rice.

5. Begin adding the warm broth to the rice mixture, one ladleful at a time, stirring constantly and allowing each addition of broth to be absorbed before adding more. This process will take about 18-20 minutes. The risotto should be creamy and the rice tender, but with a slight bite (al dente).

6. When the risotto is almost done (about 5 minutes before finishing), add the asparagus pieces and peas to the risotto. Stir well to incorporate them into the rice.

7. Once the rice is cooked to your liking and the vegetables are tender, remove the risotto from the heat. Stir in the grated Parmesan cheese until melted and creamy. Season with salt and pepper to taste.

8. Serve the risotto immediately, garnished with fresh lemon zest and chopped parsley for a burst of flavor and color.