7 spears of asparagus (not pictured because, as usual, I am an idiot)
2 small zucchini
3 small Mexican onions (you can substitute shallots, if your market doesn't carry Mexican onions)
3 cloves garlic
1/2 c. frozen peas (again, not pictured due to idiocy)
1 1/2 Tbsp. butter
1 Tbsp olive oil
2 1/2 c. chicken stock
1/2 c. white wine (I used Pinot Griogio)
1 1/2 c. Arborio rice
1/2 lemon, juice and zest
1/2 c. Parmesan cheese, grated
salt and pepper, to taste
Cut asparagus into small chunks, slice zucchini. Dice the onions and finely dice the garlic.
Melt 1 Tbsp. butter in a pan over medium heat, add asparagus and zucchini. Cook 3-4 minutes, or until soft, add in frozen peas and heat through. Remove vegetables to a bowl, set aside.
Heat remaining 1/2 Tbsp. butter and olive oil in pan, add onions and cook until soft and lightly browned, about 2-3 minutes. Add garlic and continue cooking for another 2-3 minutes.
Add the rice and stir to coat with butter and oil mixture. Cook for about a minute, until rice is lightly, lightly browned. Mix in half of the lemon zest, salt, and pepper.
Add wine and lemon juice to the chicken stock. Add liquid 1/2 c. at a time, to the rice, stirring occasionally and adding more as it absorbs until all liquid is added. This should take about 20 minutes.
Add Parmesan cheese and vegetables, mix, heat through, and serve.
I served the risotto as a side dish with pizzas that Hugh grilled (the pizza recipes should be a post for another day; they are that good) and both the Man-Cub and Hugh agreed that it was one of the best meals that we have had in awhile. Since we've ordered take-out from restaurants several times during this quarantine, I take that as a huge compliment to my culinary prowess. Also, they probably shouldn't get too used to it, because not only am I forgetful when photographing the ingredients for a recipe, but I am also lazy as fuck.