Spring Risotto

From ThisBlueWiki

Adapted from http://busycooks.about.com/od/meatlessentreerecipes/r/lemonspringvegetablerisotto.htm

• 1 large bunch asparagus, sliced diagonally into 2" lengths
• 6 cups vegetable broth or "no-chicken" boullion
• 1 1/2 cups dry white wine OR more vegetable broth
• 2 cups arborio rice
• 1 sm-med onion, chopped
• 2 cloves garlic, minced or pressed
• 1/4 cup olive oil
• juice of 1 large lemon
• 1 Tbsp grated lemon zest (rind of the lemon just down to the white - easiest to grate before juicing)
• 2-4 tablespoons minced fresh flat-leaf parsley (optional)

Place broth in a medium saucepan; heat over low heat until hot and steaming. In a wok or large saucepan, heat olive oil over medium-high heat. Add onion and garlic; cook and stir until onion is just beginning to soften.

Add rice; just barely toast, stirring constantly, until onions begin to brown slightly. Avoid more than a hint of browning of rice grains. Add half the wine or, if not using wine, a ladle of chicken broth; cook and stir until liquid evaporates to the point where rice is somewhat tacky when stirring.

Start adding the rest of the wine and then the hot broth, a ladle at a time, stirring constantly. Add more when rice begins to get tacky at bottom when stirring. Keep adding broth and stirring until rice is al dente. When you are almost out of broth, drop the sliced asparagus in and stir in with some broth. Cook and stir until broth is gone. This entire process should take about 20-25 minutes. You may need to add water if you like a soupier risotto, or if the rice needs it.

Add lemon juice, zest, and parsley and stir. Cover and let stand off the heat for 5 minutes. Stir and serve. Serves 6. Great with white wines.