Lemony Charred Pea & Asparagus Risotto

🥘 Ingredients

• Parmesan cheese
  6 tbsp
• arborio rice
  1.5 c
• asparagus
  24 oz
• black pepper
• butter
  4 tbsp
• cooking oil
• garlic
  4 clove
• lemon
  2 unit
• olive oil
  2 tsp
• parsley
  ½ oz
• peas
  8 oz
• salt
• scallions
  4 unit
• veggie stock concentrate
  4 unit
• water
  6 c, ¼ cup

🍳 Cookware

• medium pot
• large pan
• small bowl
• baking sheet

1. 

   1

   Adjust rack to top position and preheat oven to 425 degrees. In a medium pot , combine water and a pinch of salt ; bring to a boil, then reduce heat to low. Wash and dry produce. Trim and thinly slice scallions , separating whites from greens. Peel and mince or grate garlic . Trim and discard woody bottom ends from asparagus ; cut crosswise into 1-inch pieces. Zest and quarter lemon . Finely chop parsley .

   water: 5 c, salt, scallions: 4 unit, garlic: 4 clove, asparagus: 12 oz, lemon: 2 unit, parsley: ½ oz
2. 

   2

   Heat a drizzle of cooking oil in a large pan over high heat. Add peas and cook, stirring constantly, until lightly charred and tender, ⏱️ 4 minutes . Remove from heat; transfer peas to a small bowl . Wipe out pan.

   cooking oil, peas: 8 oz
3. 

   3

   Heat a large drizzle of olive oil in same pan over medium heat. Add scallion whites, garlic, and arborio rice . Cook, stirring, until scallion whites and garlic are fragrant and rice is translucent, ⏱️ 2 minutes . Add water and veggie stock concentrate ; stir until liquid has mostly absorbed. Repeat with remaining warm water—adding ½ cup at a time and stirring until liquid has absorbed—until rice is al dente and risotto is creamy, ⏱️ 20 minutes . TIP: Depending on the size of your pan, you may need a little more or a little less liquid; try adding pinches of salt throughout the cooking process to make sure the risotto is well-seasoned at the end.

   olive oil: 2 tsp, arborio rice: 1.5 c, water: 1 c, veggie stock concentrate: 4 unit, salt
4. 

   4

   Once risotto has cooked 10 minutes, toss asparagus on a baking sheet with a drizzle of cooking oil , salt , and black pepper . Roast asparagus on top rack until tender and lightly browned, ⏱️ 10 minutes .

   asparagus: 12 oz, cooking oil, salt, black pepper
5. 

   5

   Once risotto is al dente, reduce heat to low. Stir in half the peas, half the asparagus, half the lemon zest, juice from half the lemon, and water until combined. Stir in half the scallion greens, half the parsley, half the Parmesan cheese , and 2 TBSP butter until combined and butter is melted. Season generously with salt and black pepper . TIP: The risotto should be a little loose and saucy right before serving; it will thicken as it cools, so add more water if necessary.

   water: ¼ cup, Parmesan cheese: 6 tbsp, butter: 4 tbsp, salt, black pepper
6. 

   6

   Divide risotto between bowls. Top with remaining peas, asparagus, lemon zest, scallion greens, parsley, and Parmesan. Serve with remaining lemon wedges on the side.