I never get tired of risotto, especially when it uses fresh vegetables from the garden!
Source: adapted from Martha Stewart Living magazine, January 2013
6 c. vegetable stock, preferably homemade*
1/4 c. olive oil
1 small onion, finely chopped
1 c. Arborio rice
1/2 c. dry white wine
1 bunch asparagus, trimmed, stalks cut into 2" lengths
1 c. fresh peas
1 t. grated lemon zest, plus more for garnish
2 T. fresh lemon juice
1 c. chopped fresh flat-leaf parsley leaves
1/2 c. finely grated Parmigiano-Reggiano, plus more for serving
Coarse sea salt and freshly ground pepper
Bring stock to a simmer in a medium saucepan.
Heat 2 T. oil over medium heat in another saucepan. Cook onion, stirring frequently, until soft, 6-7 minutes. Add wine; cook, stirring, just until evaporated.
Add 1/2 c. hot stock; cook, stirring, until almost absorbed. Continue adding 1/2 c. stock in this manner until liquid is creamy and rice is al dente, about 20 min. total (you may not need to add all the stock). Add asparagus and peas with the last addition of stock.
Remove from heat; stir in lemon zest and juice, parsley, cheese, and remaining 2 T. oil. Season with salt and pepper. Serve immediately with additional cheese and lemon zest.
* Note - Asparagus stock works very nicely in place of the vegetable stock.