Asparagus Risotto adapted from Bon Appétit, May 1995
• 1 pound asparagus, trimmed to 2-inch lengths • 5-6 cups organic chicken broth • 2 tablespoons olive oil • 1/2 cup chopped onion • 1 1/2 cup arborio rice • 1/2 cup dry white wine • 4 tablespoons butter • lemon zest, optional • 3/4 cup freshly grated Parmesan cheese 1. Blanch asparagus in boiling, salted water for 2-3 minutes; drain. Rinse asparagus under cold water; drain. 2. Simmer chicken broth. In a large saucepan, heat olive oil. Add the onion and sauté until translucent. Add rice and stir to coat the grains evenly with the oil. Add the wine and cook, stirring constantly, until the liquid evaporates. Continue to cook in this manner, adding warmed chicken broth, 1/2 cup at a time, and stirring constantly. Do this until the rice is creamy and tender, with a bit of a bite remaining. Stir in the reserved asparagus and cook until heated through. Add the butter and lemon zest, if using. Stir in the Parmesan. Taste, and season with salt and freshly ground pepper.