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asparagus and lemon risotto Recipe


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     asparagus and lemon risotto

Category   Breakfast - Brunch
Sub Category   Vegetarian
Servings   4
Preptime   40 min

6 c vegetable broth
1/4 c olive oil
1 small onion, finely chopped
1 c arborio rice
1/2 c dry white wine
1 bunch asparagus, trimmed, stalks
cut into 2-inch pieces
1 c thawed frozen peas
1 t grated lemon zest
2 T fresh lemon juice
1 c chopped fresh parsley
1/2 c fresh grated parmesan cheese
coarse salt and ground black pepper

Bring stock to a simmer in a medium saucepan. x
Heat 2 T oil over medium heat in another saucepan Cook onion stirring frequently, until soft, 6-7 minutes. Add rice, cook, stirring, until edges are translucent, 2 to 3 minutes. Add wine; cook, stirring, just until evaporated.
Add 1/2 c hot stock; cook, stirring, until almost absorbed. Continue adding 1/2 c stock in this manner until liquid is creamy and rice is al dente about 20 minute total. You may not need to add all the stock. Add asparagus with the last addition of stock, ad the peas about 1 minutes before risotto is done.
Remove from heat; stir in lemon zest and juice, parsley, cheese, and remaining 2 T oil. Season with salt and pepper.

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