Lemon Asparagus and Pea Parmesan Risotto

1. Wash hands and asparagus, snap off woody ends and cut to 3 cm. Keep 750 ml vegetable stock hot over low heat. Do not rinse Arborio rice.

2. Heat 15 ml olive oil over medium heat. Sauté 70 g onion for 4 minutes and 6 g garlic for 30 seconds. Stir in 170 g Arborio rice for 1–2 minutes until its edges turn slightly translucent.

3. Add hot stock in roughly 150 ml batches over medium-low heat, stirring and adding the next batch as each absorbs. Continue 15–18 minutes until about 600 ml stock has been used; reserve the remaining 150 ml for texture adjustment.

4. Add 160 g asparagus and 100 g frozen peas. Cook about 5–7 minutes, adding reserved stock as needed, until rice has no hard center, asparagus is fork-tender and peas are hot throughout.

5. Turn off heat; fold in 20 g butter, 30 g Parmesan, 15 ml lemon juice, 2 g lemon zest and 1 g salt. Thin with any remaining stock if necessary, cover for 2 minutes, then serve in two bowls.