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Asparagus-and-Lemon Risotto

Ingredients

• 6 cups vegetable stock, preferably homemade
• 1/4 cup olive oil
• 1 small onion, finely chopped
• 1 cup Arborio or Carnaroli rice
• 1/2 cup dry white wine
• 1 bunch asparagus, trimmed, stalks cut into 2-inch lengths
• 1 cup thawed frozen peas
• 1 teaspoon grated lemon zest, plus more for garnish
• 2 tablespoons fresh lemon juice
• 1 cup chopped fresh flat-leaf parsley leaves
• 1/2 cup finely grated Parmigiano-Reggiano, plus more for serving
• Coarse salt and freshly ground pepper

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