1 clove garlic, finely chopped
4 tbsp onions, finely chopped
1 tsp lemon zest, grated
3/4 C short-grain rice (risotto)
1 Lb asparagus spears, fresh, cleaned and cut into 1" lengths
Pour stock into saucepan. Bring to boil and let simmer over low heat.
In a heavy skillet, saute garlic and onions in water or small amount of stock over low heat until onions turn soft. Add lemon zest and rice. Stir with a fork until rice is well coated. Add one cup warm stock; cook over low heat until liquid is absorbed, stirring occasionally with a fork. Repeat with another cup of stock. Then add remaining 1/2 C stock. When absorbed, rice should be done.
Steam asparagus and add to risotto just before serving.
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