-
1
Bring the stock to a boil in a medium saucepan; turn off heat.
-
2
Melt 2 tablespoons butter over medium heat in another medium saucepan.
-
3
Add the onion; cook, stirring constantly, until translucent, 6 to 7 minutes.
-
4
Add the rice; cook, stirring constantly, until the edges of the grains are translucent, 2 to 3 minutes.
-
5
Raise heat to medium-high.
-
6
Add the wine; cook, stirring constantly, until the wine has completely evaporated.
-
7
Add 1/2 cup stock; cook, stirring constantly, until the stock has been completely absorbed and a wooden spoon drawn through the rice leaves a trail in its wake.
-
8
Continue adding about 4 more cups stock, 1/2 cup at a time, waiting for each addition to be absorbed before adding the next.
-
9
(It should take about 13 minutes.)
-
10
Stir in the asparagus.
-
11
Add 1/2 to 1 cup more stock, in same manner as described above.
-
12
About 1 minute before the risotto is done, stir in the peas.
-
13
The risotto is done when the liquid looks creamy and the grains are cooked but still slightly firm in centers.
-
14
(The total cooking time will be 16 to 20 minutes.)
-
15
Remove from heat; stir in 1/2 cup stock.
-
16
(You may have stock left over.)
-
17
Stir in the zest, juice, remaining 2 tablespoons butter, parsley, and cheese.
-
18
Season with salt and pepper.
-
19
Serve with more cheese.
-
20
The key here is presoaking the grains: Cover 1 cup brown rice or farro with cold water by 2 to 3 inches in a medium saucepan.
-
21
Bring to a boil; boil 1 minute.
-
22
Turn off heat; let stand 1 hour.
-
23
Drain.
-
24
Follow Lemon Risotto with Asparagus and Peas (page 241).
-
25
Cooking time will be about 22 minutes, so add the asparagus after 18 minutes.
