Asparagus and Artichoke Risotto

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Sometimes, I'm just too lazy to run out to the market for ingredients. Today is one of those times. So I looked to my pantry and freezer for dinner ideas.

• 1 cup of arborio rice
• 2 tablespoons of extra virgin olive oil
  
• 1 cup of dry white wine
• 10 pieces of frozen artichokes
• 6 spears of frozen asparagus, chopped into 1-1/2 inch pieces
• 1 medium onion, minced
• 2 cloves of garlic, minced
  
• zest of 1 lemon
• juice of 1 lemon
  
• 6 cups of vegetable stock
• 1/4 cup of parsley, chopped
• 1/4 cup of scallions, chopped
• 1/2 cup of Pecorino cheese, grated
• salt and pepper to taste

In a large pot, saute onion in olive oil over medium heat until translucent, about 5 minutes. Add garlic and stir for another minute. Add rice and stir to coat rice with oil. Add dry white wine and cook uncovered until the liquid evaporates. Add lemon zest and stir. Add 1 cup of vegetable stock. Partially cover the pot and turn heat to low. Allow the liquid to simmer until it evaporates. Stir frequently. Then add another cup of vegetable stock. Repeat the process.

Along with the third cup of vegetable stock, add frozen artichokes. Cook, partially covered, until liquid evaporates. Repeat the process. Add asparagus pieces along with the fifth cup of vegetable stock. Add lemon juice with the sixth cup of vegetable stock. After the sixth cup of vegetable stock evaporates and the rice is al dente, stir in Pecorino cheese, scallions and parsley. Add salt and pepper to taste. Serve with more parsley, scallions and/or Pecorino cheese on top, if desired.

Even though most of ingredients came from the pantry or the freezer, the herbs and lemon add freshness and balance to this dish. And I didn't have to trek out to the market for this satisfying meal.