Here's a classic springtime recipe, full of fresh seasonal vegetables, bright lemon zest, and toothsome risotto. Yum!

Ingredients

• 3 cups vegetable broth
• 1 medium white onion, finely chopped
• 1 garlic clove, minced
• 6 teaspoon unsalted butter, divided use
• 1/4 teaspoon fine sea salt, divided use
• 1/8 teaspoon ground white pepper
• 3/4 cup arborio rice
• 1/2 cup dry white wine (a crisp Sauvignon Blanc or Gruner Veltliner work well with with this dish)
• 1/2 pound asparagus, harder ends removed; chop remaining pliable stalks on a diagonal in 1” sections
• 1 teaspoon olive oil
• 1/2 cup fresh (or frozen) petite peas
• 2 teaspoon finely grated lemon zest
• 2 teaspoons freshly squeezed lemon juice
• 2 tablespoons finely grated Parmigiano-Reggiano cheese

Directions

• Bring the vegetable broth to a boil in a small covered saucepan. Turn the heat down as low as your stovetop allows, keeping the pot covered.
• Melt 4 teaspoons of the butter in a medium-sized saucepan set over medium heat. Add the onion, salt, and pepper, and cook for 3-5 minutes until softened, stirring occasionally. Add the garlic and cook for another 2 minutes.
• Add the rice and cook for 2-3 minutes, stirring occasionally. Add the wine and cook until almost all the wine is absorbed, about 3 minutes.
• Add ½ cup of the hot vegetable broth and cook, stirring occasionally, until almost all of the broth has been absorbed (about 3 minutes). Repeat this process until the risotto is slightly al dente.
• Saute the asparagus and peas in a skillet with the olive oil and sea salt and set the mixture aside.
• Combine the lemon zest and parsley in a small bowl and set the mixture aside.
• When the risotto is ready, remove the pot from the heat and add the remaining 2 teaspoons of butter. Stir well until the butter is melted and evenly distributed. Add the asparagus, peas, and lemon juice and stir to combine. (Tip for plating: reserve a few asparagus pieces and peas to place on top of the dish.)
• Divide the risotto evenly on four plates. Top each plate with grated cheese and the parsley-lemon mixture. Serve immediately and enjoy!