Spring risotto

1. Bring two cups of water to a boil. Drop in the peas and asparagus and cook for 1 minute. Drain and immediately put into an ice bath to stop the cooking. Set aside.

2. Bring your chicken stock to a simmer and heat the olive oil in a large heavy bottomed saucepan over medium heat. Add the onion and cook until translucent, roughly 4-5 minutes. Add the rice and cook for an additional 2-3 minutes stirring frequently with 2-3 minutes.

3. Add in the white wine and stir until evaporated. Begin adding the warm stock, 1 ladle at a time until the stock is absorbed before adding more. Continue adding more stock and stirring slowly until it is all gone. This process will take roughly 18 minutes and a 1/2 glass of wine (to consume).

4. The rice should look creamy at this point. Stir in your veggies, lemon zest and juice, cheese, butter, parsley, salt & pepper. Cover and let rest at low heat for a few minutes.

5. Stir immediately, in deep bowls, with more grated parm on top.