Asparagus Risotto

This lovely vegetarian dish makes a wonderful, light Springtime dinner and it comes together quickly. The secret to a good risotto is to stir constantly as you're adding the stock -- don't walk away from the stove! This recipe makes 4 servings.

PREP TIME: 10 minutes
COOK TIME: 30 minutes

1 tablespoon olive oil
1 yellow onion, finely chopped
2 garlic cloves, minced
1 bunch asparagus, tough ends trimmed, stalks chopped into small pieces
2 tablespoons fresh chives, chopped
1/4 cup fresh herbs (we used parsley and tarragon)
1 cup uncooked Arborio rice, rinsed
4 cups vegetable broth, at room temperature
1/2 cup dry white wine
Juice from 1 fresh lemon (save the zest for garnish)
Salt and freshly ground black pepper, to taste
Grated parmesan cheese, for garnish

Heat oil in a large, heavy skillet or Dutch oven to medium heat on the stove top. Add onions and season with a bit of salt. Cook, stirring occasionally, for 4-5 minutes, or until the onions begin to become soft and fragrant. Add the garlic and cook for one more minute. Add the rice, stir, and cook for one more minute. Add the wine, stir and let the wine reduce for 2 minutes.

Add the broth, 3/4 cup at a time, stirring constantly between each addition of stock. Once the rice has absorbed the stock, add more and stir until the stock has been used. Cook until the rice is al dente and creamy.

Add the lemon juice, chives and herbs. Adjust seasoning, if needed. To serve, add a scoop of risotto to a plate and garnish with parmesan.