Lemony Asparagus and Pea Risotto

A classic pairing for the spring season, but equally delicious in the winter months when you need something cozy and filled with fresh ingredients.

| Yield: 4 Servings | Time: 40 minutes |

Ingredients

1 bunch of asparagus spears (15 to 20), trimmed and chopped into 1 ½-inch pieces

1 cup frozen peas, thawed. Or use fresh

2 tablespoons olive oil

1 cup onion, diced

2 cloves garlic, minced

1 cup arborio rice

1/4 cup apple cider vinegar, or use white wine

1 tablespoon lemon zest

5 cups low-sodium vegetable stock

1/3 cup cheese or nutritional yeast

2 tablespoons lemon juice

Sea salt and black pepper, to taste

Preparation

Bring a medium saucepan of water to boil. Add the asparagus spears and blanch for about two minutes, or until they're tender but still have some crunch. Remove them from the pan and run under cold water to stop them from cooking further. Set aside.

Heat olive oil in a large saucepan. Add the onions and cook for four minutes, or until the onions are getting soft. Add the garlic and cook for another three minutes.

Add the rice and heat it in the saucepan, stirring constantly, for about two minutes. Lower the heat to medium-low. Add the apple cider vinegar, lemon zest, and cook, stirring gently and vigilantly, till the vinegar has been absorbed.

Add a cup of stock to the pan and cook, stirring as needed, till the stock has been absorbed. Continue adding stock in ½- to ¾-cup amounts, stirring each time until the stock is absorbed. You might not need all five cups of broth to make the rice creamy and soft, but you can expect to use most of it. When the rice is tender but still has some chew, stir in the nutritional yeast, along with salt and pepper to taste.

Stir the peas and blanched asparagus into the rice and heat through. Add the lemon juice just before serving.