Flavor and goodness do not have to be compromised just because a meal is simple and satisfying. Consider the following main dishes that fit in on a Lenten Friday and beyond. They are easy enough to make, with ingredients that are not hard to find. And while they are not fancy, they aren’t pedestrian either. Your family and friends will be impressed.
Asparagus and Pea Risotto
Serves 4
Martha Stewart swears by arborio rice for risottos. When the dish is made with the short-grained rice, it is creamy and chewy simultaneously. She has a note of caution: Risotto cannot be rushed. Stir constantly, and don’t wander out of the kitchen until the dish is done. Serve immediately for highest compliments. From “Martha: The Cookbook,” by Martha Stewart (Clarkson Potter).
- 6 cups vegetable stock
- ¼ c. extra-virgin olive oil
- 1 small onion, finely chopped
- 1 c. arborio or carnaroli rice
- ½ c. dry white wine
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 1 c. fresh or frozen peas, thawed
- 1 oz. Parmigiano-Reggiano, finely grated (½ c.), plus more for serving
- 1 tsp. grated lemon zest plus 2 tbsp. fresh lemon juice
- Kosher salt and freshly ground pepper
- Chives, snipped, for serving
Directions
Bring the stock to a simmer in a medium saucepan.
Heat 2 tablespoons oil over medium heat in another saucepan. Cook the onion, stirring frequently, until soft, 6 to 7 minutes. Add the rice and cook, stirring, until the edges are translucent, 2 to 3 minutes. Add the wine and cook, stirring, just until evaporated.
Add ½ cup hot stock and cook, stirring, until almost absorbed. Continue adding ½ cup stock in this manner until the liquid is creamy and the rice is al dente, about 20 minutes total (you may not need to add all the stock). Add the asparagus with the last addition of stock, and the peas about 1 minute before the risotto is done.
Remove from the heat and stir in the cheese, lemon zest and juice, and remaining 2 tablespoons oil. Season with salt and pepper. Top with chives and additional cheese before serving.
