|Source: Adapted from The Art of Simple Food|
|Prep time: 1 hour||Cooking time: 30 minutes||Total time: 1 1/2 hours|
Great side dish for late spring and early summer time dinners.
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.