Spring Risotto

Even though it doesn't feel  like spring, asparagus risotto makes me think warmer weather is coming.   Served with grilled salmon and Caesar salad, a great weeknight dinner.

Spring Risotto (for 2 as a side dish)

1/4 cup onion diced
Olive Oil
1/3 cup arborio rice
White Wine
1 tsp Lemon Zest
3/4 cup asparagus sliced into 1 inch pieces
About 2 cups Chicken Broth
Parmesan Cheese

Saute the onions in a skillet until soft, add the rice and cook for a few minutes until a little bit toasted.  Add a good splash of white wine and cook until almost evaporated. 

Steam the asparagus until crisp tender. I do this in the microwave, cover the asparagus with a little salted water, cover your dish with plastic wrap and microwave on high for 2 - 3 minutes.

Put your chicken stock in a pot on the rear burner behind the risotto pan, bring to a boil and then turn to simmer. Add about 1/2 cup of stock to the rice at a time, waiting for the liquid to absorb between additions.  This will take about 25 - 30 minutes for this small quantity of rice.  Keep tasting until the rice is tender and creamy.

Add the asparagus and the lemon zest.   Sprinkle a handful of Parmesan cheese  Season with salt and pepper if needed. (depends on how salty your broth is).