Asparagus is pretty much my favorite vegetable. It does make your pee a little funky, but that’s the price you have to pay. Any carb is my friend, but the mushy goodness of risotto holds a special place in my heart. I hope you enjoy this recipe. When I originally made it, I added too much thyme, so this here is adjusted to a better amount. Enjoy!
- 7 c. chicken stock, simmering
- 2 c. arborio rice
- ½ c. dry white wine
- 1 medium onion, chopped
- 1 clove garlic, minced
- zest of 1 lemon
- juice of 1 lemon
- 1 c. steamed asparagus, sliced on the bias into 1″ pieces
- 1 t. thyme
- ½ t. kosher salt
- ¼ t. pepper
- ½ c. Parmesan cheese
- ¼ c. chopped Italian parsley
- 1 T. olive oil
- 2 T. butter
- Heat 1 Tb. olive oil in a large skilled over medium heat. Add zest, onion, and garlic to oil and cook until softened, about 3-5 minutes. Season with salt and pepper and thyme.
- Add 1 Tb. butter and arborio rice to skillet. Cook over medium heat, stirring constantly, until the rice is slightly golden.
- Once rice is toasted, pour in white wine and lemon juice. Stir rice until the liquid is absorbed.
- Add in about half a cup at a time the chicken stock. Don’t add any more stock until the last addition is completely absorbed. This will take about 35-40 minutes.
- When rice is almost done, test the acidity and add more lemon juice if needed and adjust salt and pepper as needed.
- Stir in Parmesan cheese, sliced asparagus, 1 Tb. butter, and parsley when rice is just about done. Allow the cheese to melt and then serve.
- **Note, I warmed the asparagus in the microwave before adding to the rice for about 30 seconds so it would not cool down the dish.