Ingredients
1 cup Arborio rice
1 tablespoon olive oil
1 small onion, chopped
2 cloves garlic, minced
1 cup asparagus, trimmed and cut into pieces
4 cups vegetable broth
1 cup peas, fresh or frozen
2 tablespoons lemon juice
Salt, to taste
Black pepper, to taste
Method
1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until it becomes soft. This should take about 5 minutes.
2. Stir in the minced garlic and asparagus pieces. Cook for another 2-3 minutes until the asparagus starts to soften.
3. Pour in the Arborio rice and mix it well with the vegetables. Toast the rice for about 1-2 minutes, stirring constantly.
4. Gradually add the vegetable broth, one cup at a time. Stir frequently and only add the next cup once the previous one has been absorbed. This should take about 15-20 minutes.
5. Once the rice is creamy and tender, mix in the peas, lemon juice, salt, and black pepper. Cook for another 2-3 minutes and then serve.
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