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Asparagus Lemon Risotto Recipe

by Global Cookbook

Ingredients

2 x 14.5 ounce cans vegetable broth 2 1/2 c. water 1 Tbsp. extra virgin olive oil 1 c. chopped onion 3 x cloves garlic chopped 1 1/2 c. uncooked arborio rice or possibly other short-grain rice 1/2 c. dry white wine

1/4 tsp pepper 1 1/2 lb asparagus cut (3 c. sliced 1-inch pcs) 1/4 c. grated fresh parmesan cheese 1/4 c. minced fresh parsley 1 tsp grated lemon rind 1 Tbsp. fresh lemon juice

Directions

1. In a large saucepan, combine broth and water. Bring to a simmer. Keep hot over low heat.
2. Heat oil in a large Dutch oven over medium heat. Add in onion; saute/fry 5 min or possibly till tender. Add in garlic; saute/fry 30 seconds. Add in rice; cook 2 min, stirring constantly. Stir in wine; cook 2 min or possibly till liquid is nearly absorbed, stirring constantly. Fold in pepper. Add in broth mix, 1/2 c. at a time, stirring constantly, cook till each portion of broth is absorbed before adding the next (about 25 min). Add in asparagus during the last 10 min of cooking. Remove from heat; stir in cheese and remaining ingredients.
3. Tablespoons(Cooking):"0:40"
4. NOTES :

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