Description
I used a slightly buttery Chardonnay, since that’s what I like drinking, but any dry white wine will do.
Scale
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 medium onion, chopped
- 1 cup Arborio rice
- 1/2 cup dry white wine
- 4 cups chicken stock (let this simmer on the stove on low heat while cooking the risotto)
- 1 bundle thin asparagus, trimmed and cut into 1–1/2-inch pieces
- 1 cup frozen peas, defrosted
- 1 tablespoon freshly grated lemon zest
- salt and pepper, to taste
- 1/2 cup freshly grated Irish cheddar (or Parmesan)
Instructions
- Heat the olive oil and butter in a large saucepan over medium heat. Add the onion and saute for 5 to 7 minutes, until tender. Stir in the rice and coat with the vegetables, oil, and butter.
- Reduce the heat and add the white wine, simmering while stirring constantly until most of the wine has been absorbed.
- Add the chicken stock, 1 cup at a time, stirring almost constantly and waiting for the stock to be absorbed before adding more. This process will take 30-45 minutes.
- Meanwhile, boil the asparagus in salted water for 4-5 minutes, until they are al dente. Drain and rinse immediately in cold water. Set aside.
- When there is one cup of stock left, drain the asparagus and add it to the risotto with the defrosted peas, lemon zest, salt and pepper. Continue cooking, stirring almost constantly, until the rice is tender but still firm. The risotto should still be loose.
- When the risotto is done, turn off the heat and whisk in the grated cheddar. Taste to check seasonings, adding salt and pepper if necessary. Serve immediately.
Nutrition
- Serving Size: 4