Asparagus and Spring Onion Risotto

Ingredients

  • 2 cups Arborio rice
  • 5 cups chicken or vegetable broth
  • 1 cup dry white wine
  • 8 ounces asparagus, ends trimmed, sliced one inch thick at an angle
  • 3 medium spring onions, cleaned and sliced, green stalks discarded
  • 1 tablespoon butter or olive oil
  • 1 cup parmesan cheese, grated
  • 1 tablespoon fresh parsley, chopped
  • 1 tablespoon lemon juice
  • Zest of one lemon
  • Salt + black pepper to taste

Preparation

Click here for preparation method.

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