Lemon Asparagus Risotto

I love a good risotto. I was introduced to it by a work function years ago, but then I learned how fairly easy it is to make by my dad. This isn't his recipe (that one's already posted and fairly similar), but it's always good to check out other options.

• 1 medium white onion, chopped (1/2 cup)
• 1 clove garlic, minced
• 2 Tbsp olive oil
• 2 Tbsp butter
• 1 cup uncooked arborio rice
• 2 14-oz cans reduced sodium chicken broth
• 1 cup chopped fresh asparagus
• 1 tsp finely shredded lemon peel
• 1/2 cup (2 oz) finely shredded Parmesan or Asiago cheese
• 1/4 tsp black pepper

In a large saucepan cook onion and garlic in hot oil and 1 Tbsp of the butter until onion is tender; add rice. Cook and stir over medium heat 2-3 minutes or until rice begins to brown.

Meanwhile, in another saucepan, bring broth to boiling; reduce heat and simmer. Slowly add 1 cup broth to the rice mixture, stirring constantly. Continue to cook and stir over medium heat until liquid is absorbed.  Stir in asparagus and lemon peel. Add another 1/2 cup broth to the rice mixture, stirring constantly. Continue to cook and stir until the liquid is absorbed. Add remaining broth, 1/2 cup at a time, stirring constantly until the broth has been absorbed (this should take about 15 minutes).

Stir in the remaining butter, the Parmesan cheese, and pepper.

NOTE: Try switching the chicken broth for vegetable broth to make this a vegetarian dish.

Serves 4 as a side dish

Prep Time: 10 minutes

Total Time: 25 minutes

Recipe from Better Homes and Gardens New Cookbook