Asparagus and Sugar Snap Pea Risotto

Source: Adapted from The Art of Simple Food
Prep time: 1 hourCooking time: 30 minutesTotal time: 1 1/2 hours


Great side dish for late spring and early summer time dinners.


1 pound
1/4 pound
sugar snap peas
2 tablespoons
onion, finely diced
1 1/2 cup
Arborio rice
5 cups
chicken broth
1/2 cup
dry white wine
1/3 cup
parmesan cheese


Snap ends off the asparagus and cut on the diagonal into 1/2" pieces. Snap fibrous ends from peas and leave whole. Remove the zest from 1 lemon and squeeze the juice.

In a heavy-bottomed pot, melt butter over medium heat and add onion. Cook until onion is soft and translucent. Add rice and stir until translucent, about 4 minutes. Meanwhile, bring 5 cups chicken broth to a boil, then cover and turn off heat.

Stir lemon zest into rice and pour in white wine. Cook, stirring, until all the wine is absorbed. Add 1 cup of chicken broth and cook, stirring occasionally. When rice starts to get thick, pour in another 1/2 broth and stir. Keep adding broth every time it thickens. When 1 cup of broth remains, stir in the cut asparagus and continue simmering. When the rice is just about done, stir in half the lemon juice, Parmesan cheese and snap peas. Taste for seasoning. Add a splash of broth if rice becomes too thick.