Ingredients
1lbasparagus,thick ends trimmed and discarded
¼cupFilippo Berio Extra Virgin olive oil,divided
½tspsalt,divided, plus more to taste
1tbspFilippo Berio Balsamic Glaze
½medium onion,finely chopped
2cupsarborio rice
6cupschicken or vegetable stock,homemade or sre bought
1cuppeas,fresh or frozen
1lemon,finely zest, grated about 1 tbsp
2tbsplemon,juiced
½cupParmesan,finely grated, plus more for serving
Preparation
Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper.
Working with one asparagus spear at a time, lay each on a flat surface. With a vegetable peeler, peel away the thin outer layer of each spear, starting about 3-inches below the tip and working toward the end.
Lay the spears on a baking sheet and drizzle with 2 tablespoons of olive oil and ⅛ teaspoon of salt. Toss to coat with 2 tablespoons olive oil and spread out in a nice, even row.
Roast for 10 minutes or until tender when pierced with a paring knife. Drizzle with the balsamic glaze. When cool enough to handle, cut the spears into 1-inch pieces. Set aside while you make the risotto.
In a 4-quart saucepan over medium-low heat, warm the remaining 2 tablespoons olive oil. Add the onions and ⅛ teaspoon of salt. Cook, stirring often, for 4 to 5 minutes or until the onions are soft and translucent.
Add the rice and cook, stirring, for 2 minutes or until the grains are warm and coated with olive oil.
Add 2 cups of the stock to the pot and adjust the heat so that it maintains a steady simmer.
When the stock is mostly absorbed, continue to add the stock in ½-cup increments, stirring regularly until it’s almost absorbed for about 20 to 25 minutes. Taste and add more salt if needed.
Towards the end of cooking, stir in the peas and cook for 2 to 3 minutes. Add the asparagus and stir over the heat until they are warm.
Remove the pan from the heat. Stir in the lemon zest, juice, and Parmesan. Serve in bowls with more Parmesan, if you like.
