Spring into the new season with this warm and delicious Italian risotto with fresh, crunchy asparagus. Light and easy to prepare, you’ll be making this dish throughout the year, just add in different vegetables based on what is in season.
2 T extra-virgin olive oil
½ yellow onion, finely diced
1 c Arborio rice
1 bunch asparagus, trimmed and cut into 2-inch pieces
4 c chicken stock
1 t lemon juice
Salt and pepper to taste
1) Blanch the asparagus and set aside.
2) Heat olive oil in a large pot and sauté onion for 5 minutes until translucent. Add the rice and sauté 1 minute. Add the chicken stock one cup at a time, constantly stirring, until all chicken stock is incorporated.
3) Stir in asparagus and season risotto with lemon juice, salt, and pepper.