After a winter of hardy stews and soups it’s nice to have something as light and flavorful as Risotto. It makes a wonderful side-dish for dinner (similar to our Fresh Kale Salad recipe), or a fantastic stand-alone option for lunch. Either way it’s a delicious dish to serve!
6 cups of vegetable broth, or vegetable stock-
¼ olive oil-
1 small onion, finely chopped-
1 cup of Arborio rice, or Carnarola rice-
½ cup white wine-
1 bunch of asparagus, trimmed and the stalks cut into 2-inch lengths-
1 teaspoon grated lemon zest, plus more for garnish-
2 tablespoons fresh lemon juice-
1 cup chopped fresh flat-leaf parsley leaves-
½ finely grated Parmigiano–Reggiano, plus more for serving-
1.Bring stock to a simmer in a medium saucepan.
2.Heat 2 tablespoons oil over medium heat in another saucepan. Cook onion, stirring frequently, until soft 6 to 7 minutes. Add rice, cook, stirring, until edges are transuccuclan, 2 to 3 minutes. Add wine; cook, stirring, just until evaporated.
3.Add ½ cup of hot stock; cook, stirring, until almost absorbed. Continue adding ½ cup stock in this manner until the liquid is creamy and the rice al dente, about 20 minutes total( you may not need to add all of the stock.) Add asparagus with the last addition of the stock, cook until the rice is done and the asparagus is softened about 5 minutes
4.Remove from heat; stir in lemon zest and juice, parsley, cheese, and remaining 2 tablespoons of oil. Season with salt and pepper. Serve immediately with additional cheese and lemon zest.