Lemon Asparagus Risotto

Directions

• Step 1

  To reheat, heat additional broth or water. Add to cooked risotto and heat slowly.

• Step 2

  HEAT olive oil and butter in medium-size stock pot over medium heat until butter is melted; add onion and cook until translucent and just beginning to brown on edges, about 8 minutes.

• Step 3

  HEAT chicken broth in separate stock pot over medium heat to light simmer.

• Step 4

  ADD rice to stockpot with onions and stir. Allow rice to brown slightly 2 to 3 minutes, stirring constantly.

• Step 5

  ADD one cup of heated chicken broth; stir once and leave 5 to 7 minutes while broth absorbs.

• Step 6

  ADD the next 10 cups of broth one cup at a time in the following manner, cooking over medium to medium-high heat. Add cup of broth, stir well just until blended. Allow broth to absorb into rice. The risotto should have a creamy, porridge-like appearance before adding the next cup of broth.

• Step 7

  ADD asparagus and final cup of broth and cook over medium to medium-low heat until broth is fully absorbed and asparagus is bright green and lightly cooked. Remove from heat; salt to taste. Reserve some parsley for garnish; add remaining parsley and stir until blended. To serve, ladle into bowls or onto a plate; sprinkle with grated Parmesan cheese and reserved minced parsley.