LEMONY ASPARAGUS RISOTTO
Ingredients:
1 cup Arborio rice
1/2 cup white wine
4-6 cups veg stock
1 bunch asparagus
2 cloves minced garlic
1/2 cup parm
Juice and zest 1/2 lemon
Salt to taste
Directions
Cut asparagus into bite-size pieces (discard the bottom inch) and sautée in a tbsp of olive oil with garlic over medium heat for 5 mins.
Add a few tbs water and cover for 2 mins (just to soften). I like to keep asparagus crispy - cook to desired tenderness.
In a deep dish sautée pan, add 1 tbsp olive oil and over medium heat toast the rice for a few mins. Add white wine and stir.
Once wine has evaporated add in stock 1/2 cup at a time, waiting until it has absorbed.
After about 30 mins and all liquid is done (and rice is cooked), stir in asparagus, lemon juice, lemon zest, parm and salt to taste.