Lemon Risotto- Sonya Schatt

Spring Risotto with Asparagus, Lemon & Garlic (Post Register, 4/7/10)
6 c. chicken stock
2 tab. olive oil
1 c. yellow onion, minced
2 c. Arborio Rice
1 c. white wine (I used apple juice or white grape juice)
½ pound asparagus, cut in 1” lengths
1 Tab. parsely, minced
1 tsp. garlic, minced
1 tsp. lemon zest
4 Tab. butter
½ c. Parmesan cheese, grated

Directions
Heat the chicken stock and hold warm over medium heat. Heat a pot large enough to accommodate all of the ingredients on medium high and add the olive oil and onions, sauté until translucent and add garlic. Add the rice and stir with a wooden spoon to toast the rice for 2-3 minutes, add the wine and continue to stir. When all of the wine is absorbed by the rice, add the hot chicken stock in 1/3rd increments and stir. Only add the next 1/3rd of stock when the previous 1/3rd is absorbed by the rice and keep giving the rice a light stir. When the last 1/3rd of stock is almost absorbed add the asparagus, parsley, and lemon zest, and keep stirring. Once the stock is absorbed remove the pot from heat and add the butter and Parmesan cheese and give the “Risotto” one last stir. Garnish with additional lemon zest, cheese, and parsley. Yield 4-6 servings.