Asparagus Risotto with Lemon and Peas

adapted from a recipe from Mario Batali

Asparagus Risotto with Lemon and Peas

Time: 45 minutes

1 pound asparagus, peeled, trimmed and cut into one-inch-long pieces, tips reserved
6 to 8 cups chicken or vegetable stock
2 tablespoons extra virgin olive oil
3 tablespoons butter
1 small yellow onion, diced
1 package frozen peas (fresh if they're in season!)
zest of 2 lemons
juice of 1/2 lemon
1/3 cup chopped basil
10-15 sage leaves
2 1/2 cups Arborio rice
3/4 cup dry white wine
Salt to taste
about 2/3 cup grated Parmesan cheese.

1. Bring a pot of water to a boil. Add half the asparagus stalks and cook until quite soft, at least 5 minutes. Rinse quickly under cold water. Put cooked asparagus in a blender or food processor and add just enough water to allow machine to puree until smooth; set aside. (mbc note: i pureed them raw- admittedly i wasnt reading this recipe while i cooked)

2. Put stock in a medium saucepan over low heat. Put oil and 1 tablespoon butter in a large, deep nonstick skillet over medium heat. When it is hot, add onion, stirring occasionally until it softens, 3 to 5 minutes.

3. Add rice and cook, stirring occasionally, until it is glossy, about 2 to 3 minutes. Add white wine, stir, and let liquid bubble away. Add a large pinch of salt. Add warmed stock, 1/2 cup or so at a time, stirring occasionally. Each time stock has just about evaporated, add more.

4. After about 15 minutes, add remaining asparagus pieces and tips, basil, sage, and peas, continuing to add stock when necessary. In 5 minutes, begin tasting rice. You want it to be tender but with a bit of crunch; it could take as long as 30 minutes total to reach this stage. When it does, stir in 1/2 cup asparagus puree. Remove skillet from heat, add lemon zest, lemon juice, and remaining butter and stir briskly. Add Parmesan and stir briskly, then taste and adjust seasoning. Risotto should be slightly soupy. Serve immediately.

Yield: 6 to 8 servings.