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Asparagus-And-Lemon Risotto
Ingredients
  • 6 cups vegetable stock, preferably homemade
  • ¼ cup olive oil
  • 1 small onion, finely chopped
  • 1 cup Arborio or Carnaroli rice
  • ½ cup dry white wine
  • 1 bunch asparagus, trimmed, stalks cut into 2-inch lengths
  • 1 cup thawed frozen peas
  • 1 teaspoon grated lemon zest, plus more for garnish
  • 2 tablespoons fresh lemon juice
  • 1 cup chopped fresh flat-leaf parsley leaves
  • ½ cup finely grated Parmigiano-Reggiano, plus more for serving
  • Coarse salt and freshly ground pepper
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