Risotto with Asparagus and Morel Ragoût

Ingredients

• ½ teaspoon salt
• ½ teaspoon black pepper
• ¼ cup unsalted butter
• ²/₃ cup finely grated Parmigiano-Reggiano
• 1 teaspoon garlic
• ½ cup frozen baby peas
• 1 teaspoon fresh lemon zest
• + 9 more ingredients
• • 2 teaspoons fresh chives
  • ¾ ounce dried morel mushrooms or 1/4 lb fresh
  • 6 ½ cups reduced-sodium chicken broth
  • 1 pound medium asparagus
  • ½ small onion
  • 2 tablespoons olive oil
  • 2 cups Arborio rice
  • 2 cups water
  • ½ cup dry white wine

If using dried morels, soak in warm water to cover 30 minutes. Agitate dried morels in soaking water or fresh morels in cold water to dislodge grit, then lift from water, squeezing out excess. Pat dry with paper towels. Cut morels (fresh or dried) crosswise into 1/4-inch-thick slices. Bring broth...

View full recipe at Epicurious