I was in a mood to eat risotto today, and had been thinking of a spring risotto with leeks, asparagus and peas. All GREEN! I got the ingredients, and used the basic risotto recipe to make this delicious dish, fantastic pairing with some full bodied red wine. It turned out delicious, seems like I have mastered the risotto now ;) especially after the new year mushrooms and peas risotto!
Meanwhile, cut the asparagus diagonally in 1 1/2-inch lengths and discard the tough ends. Blanch in boiling salted water for 4 to 5 minutes, until al dente. Drain and cool immediately in ice water.
When the risotto has been cooking for 15 minutes, drain the asparagus and add it to the risotto with the peas, lemon zest, 2 teaspoons salt, and 1 teaspoon pepper and lemon juice. Continue cooking and adding stock, stirring almost constantly, until the rice is tender but still firm.
When the risotto is done, turn off the heat and stir in the Parmesan cheese and chives. Set aside, off the heat, for a few minutes, sprinkle with chives and more Parmesan cheese.