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Lemon Risotto with Asparagus
March 2002 'Cooking Light'

5 1/2 cups chicken broth
1 TBS olive oil
1/2 cup finely chopped onion
1 1/2 cups uncooked Arborio rice
2 tsp grated lemon rind
1/2 cup dry white wine
3 cups diagonally cut asparagus (about 1 pound)
1/2 cup grated Parmesan cheese
2 TBS fresh lemon juice
2 tsp fresh thyme leaves

Bring broth to a simmer in a large saucepan (do not boil). Keep warm over low heat.

Heat oil in a large nonstick skillet over medium heat. Add onion; cook 5 minutes or until tender, stirring frequently. Add rice and rind; cook 2 minutes, stirring constantly. Stir in wine, and cook 3 minutes or until the liquid is nearly absorbed, stirring constantly.

Add 3 1/2 cups broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 20 minutes). Stir in the asparagus. Add remaining broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 10 minutes). Remove from heat; stir in cheese and juice. Sprinkle with thyme. Yield: 6 side dish servings.

Pam
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