1 pound asparagus spears

 

2 stalks of green garlic or 1 small yellow onion

1 1/2 cups Arborio rice

 

4-5 cups chicken broth

 

1 lemon • 3 tablespoons butter • 1/2 cup dry white wine     salt • Parmesan • Chervil or Parsley

 

Wash asparagus and trim off rough ends. Slice spears. Set aside. Zest one lemon. Squeeze juice. Set aside zest and juice. Pour broth into sauce pan, heat, and maintain a low simmer. Finely chop onion. 

 

Heat 2 tablespoons butter in a heavy-bottomed 2 1/2 - 3 1/2 quart sauce pan. Add garlic/onion and cook until soft, but not browned. Then add Arborio and stir to coat the rice. Cook for a few minutes until the rice becomes slightly translucent.

 

 

 

Add wine and lemon zest. Stir and cook for a few more minutes until the wine is completely absorbed.

 

Use a ladle to add one cup of warmed broth to the risotto pan. Stir and bring mixture to a vigorous simmer. Don't let the rice absorb all the broth. Waters suggests letting the rice "thicken" with the broth, then to add another 1/2 cup. Continue to add 1/2 cup of broth at a time and stir rice frequently.   About 10 minutes after you first added began to add broth, toss the asparagus into the cooking rice. Continue to stir and add broth as before until the rice is tender with a slight bite in the center.

 

When risotto is just done, add 1/2 of the lemon juice, 1/2 cup grated Parmesan, and 1 tablespoon butter. Stir vigorously to incorporate ingredients, then let it rest for a minute or two. At this point add more salt and/or lemon juice if necessary, and freshly ground pepper to taste.

 

Serve in a heaping mound and top with freshly chopped parsley or chervil. Enjoy!