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
-
In a saucepan, heat the vegetable stock.
-
In a separate saucepan, heat the olive oil and gently sauté the onion for 5 minutes, making sure not to color it.
-
Mix in the lemon zest and garlic. Cook for 2 more minutes. Add in the rice, and toss to coat well. Add the asparagus.
-
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.
-
Stir in the butter, and cover. Remove from heat, and let rest for 4 minutes.
-
Uncover the pan and season with salt and pepper. Spoon into warm bowls, and serve.
Please be mindful of any allergies you and/or your family may have before you try out this recipe.