Lemon Asparagus Risotto

This must be made at the last minute and requires your full attention.


6  cups  chicken broth, (low sodium)
3-1/2  Tbs  butter, divided use
1  Tbs   vegetable oil
2/3  cup  finely chopped onion
1-2/3  cups  Arborio rice
1/2  cup  dry white wine
1/2  lb  asparagus spears
1/2 - 3/4  cup  grated Parmigiano-Reggiano cheese
Salt and Pepper to taste
Finely grated zest of one lemon
Juice of one lemon

Bring the broth to a boil near the burner you will use for risotto.

Cut asparagus into 1½"  pieces. Partially cook by either steaming or
sauteeing in a little olive oil and butter.

While the broth is heating, put 1½ tablespoons butter and the oil in a large skillet. Add onion and sauté until pale golden. Add rice, stirring to coat thoroughly. Add wine. When it evaporates, add 1 cup of simmering broth. Cook and stir constantly  When the liquid evaporated, add another ladleful of broth. Continue stirring and adding broth like this until the rice is tender, but firm to the bite (about 20 minutes). As the cooking time nears, add less broth. Add lemon zest and juice; asparagus. Stir to combine and heat asparagus.

Risotto should be moist, but not runny. You may use all or a bit less of the broth. Possibly even a little more broth or water. Remove from the heat; add remaining butter and cheese. Grate a little more cheese for garnish.