Risotto with Balsamic-Roasted Asparagus and Peas

Ingredients :

 1 pound asparagus, thick ends trimmed and discarded

 1/4 cup Filippo Berio extra virgin olive oil, divided
 1/2 teaspoon salt, divided, plus more to taste
 1 tablespoon Filippo Berio balsamic glaze
 1/2 medium onion, finely chopped
 2 cups Arborio rice
 5 to 6 cups chicken or vegetable stock, homemade or store bought
 1 cup peas, fresh or frozen
 Finely grated zest from lemon, about 1 tablespoon
 2 tablespoons lemon juice
 1/2 cup finely grated Parmesan, plus more for serving

Method

1. Preheat the oven to 400ºF:

 Line a rimmed baking sheet with parchment paper.

2. Prep the asparagus:

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 olive
oil and 1/8 teaspoon of the salt. Toss to coat with 2 tablespoons olive
oil and spread out in a nice, even row.
3. Roast the asparagus:
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.
4. Sauté the onions:
In a 4-quart saucepan over medium-low heat, warm the remaining 2
tablespoons olive oil. Add the onions and 1/8 teaspoon salt. Cook,
stirring often, for 4 to 5 minutes, or until the onions are soft and
translucent.
5. Add the rice:
Add the rice and cook, stirring, for 2 minutes, or until the grains are
warm and coated with olive oil.
6. Begin adding broth:
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 1/2-cup increments, stirring regularly until
it’s almost absorbed, about 20-25 minutes.

The rice should look like shiny porridge and should be slightly al dente,
but err on the side of undercooking, since it will continue to cook and
absorb liquid off the heat. Taste and add more salt if needed.
7. Finish the risotto:
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.