Double Asparagus Risotto

Total Time: 45 mins Preparation Time: 10 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 1 lb fresh asparagus, trimmed and cut into 1-inch pieces
• 4 cups low sodium chicken broth, divided
• 1 lemon, zest of
• 1/4 cup pine nuts
• 1 carrot, diced
• 1 small onion, diced
• 4 garlic cloves, minced
• 1 tablespoon olive oil
• 1 cup risotto rice (arborio, carnaroli or other)
• 2 tablespoons butter
• 1/4 cup parmesan cheese, grated or 1/4 cup romano cheese
• salt & freshly ground black pepper, to taste

Recipe

• 1 steam asparagus in 1 cup chicken broth.
• 2 when asparagus is tender, set aside tips.
• 3 combine remaining asparagus with broth used to steam asparagus.
• 4 add lemon zest.
• 5 puree asparagus, steaming liquid and lemon zest together. a stick blender is ideal for this, but a blender works just fine.
• 6 set aside processed asparagus, broth and zest.
• 7 heat remaining broth in saucepan or microwave.
• 8 in deep skillet or saucier, toast pine nuts, then remove from pan and set aside.
• 9 heat olive oil over medium heat in same pan.
• 10 saute onion, carrot and garlic 3-5 minutes, over low heat, seasoning with salt and pepper, until onions are translucent and carrots are softened; do not brown vegetables.
• 11 stir in rice.
• 12 saute another 3-5 minutes, stirring, until rice is covered with oil and glistening.
• 13 still over medium heat, add heated broth 1/2 cup at a time, stirring almost constantly and adding more broth as each previous addition is absorbed.
• 14 when all of broth has been added, add asparagus-broth-lemon zest puree, 1/2 cup at a time, until rice is tender and almost all liquid has been absorbed.
• 15 it will take 20-30 minutes to incorporate all liquid - your patience will be rewarded!
• 16 gently fold in reserved asparagus tips and toasted pine nuts.
• 17 remove from heat.
• 18 stir in butter and parmesan.
• 19 serve immediately.