Asparagus and Lemon Risotto

Ingredients

• 4 cups vegetable stock
• 2 tbsp olive oil
• 1 onion , finely chopped
• 2 garlic cloves , crushed
• 1 lemon , zest finely pared
• ¾ cup risotto rice
• 1 cup asparagus spears , cut into short lengths
• 2 tbsp butter

Steps

1. In a saucepan, heat the vegetable stock.
2. In a separate saucepan, heat the olive oil and gently sauté the onion for 5 minutes, making sure not to color it.
3. Mix in the lemon zest and garlic. Cook for 2 more minutes. Add in the rice, and toss to coat well. Add the asparagus.
4. Pour in 2 ladles of the hot vegetable stock. Cook, stirring occasionally, until most of the stock has been absorbed. Add another 2 ladles of the stock. Continue stirring and adding stock until the rice is just tender, about 15 minutes.
5. Stir in the butter, and cover. Remove from heat, and let rest for 4 minutes.
6. Uncover the pan and season with salt and pepper. Spoon into warm bowls, and serve.