Lemon-Asparagus Risotto

Original Recipe: A cross between a recipe from the Pioneer Woman (will post that one next) and something my dad had at a restaurant.
Serves ~4+
1 cup arborio rice
1/2ish cup of white wine (not sweet, a dry citrusy wine is nice)
2 cups chicken broth
2 lemons (zest and juice)
1 onion, diced
Butter
Bunch of asparagus
Parmesan cheese, shredded, about a cup

Start by dicing your onion and cooking until translucent in the butter (which you have melted in a pot over medium heat).  At this point I would also wash/prep the lemons and asparagus.  Zest the lemons and chop the asparagus into bite sized bits (usually about 1 cm long when I do it) *tip! to get rid of the woody part of asparagus at the bottom, just bend it! The part you don't want to eat will snap right off!* Once the onions are translucent, add the rice and start stirring it around.  Do this until it smells nutty/toasty.  As you're doing this, have the broth heating up elsewhere (I use the microwave, other people put it in a kettle on the stove - the point is that when you add it to the rice you want it to be hot/not cool down what you have).  Add the wine and continue stirring until just about all of the liquid is absorbed.  Then start adding the heated broth, about 1/2 cup at a time, making sure you stir regularly.  Once half of the broth has been added, add in the zest and asparagus to the mixture and keep stirring.  (I usually preheat the asparagus for ~30 seconds in the microwave, but it doesn't really matter, it just keeps it from slowing the process down too much).  Continue stirring and adding broth.  Once the broth is gone I use use hot water because I don't feel like adding another can, but for my brand of arborio it's typically ~3 cups of liquid per one cup of rice, although your mileage may vary. At some point in here, make sure to add the lemon juice - start with one lemon and taste it to make sure you need the other (depending on your size of lemons/preference).  Continue adding liquid until the risotto had the right bite to it (chewy but not crunchy).  Then take the pot off of the heat and add in the parmesan and stir until melted.  Then... enjoy! :)

Baker: Brittany

Assessment: Super tasty. I have made it about 15+ times and it is always pretty awesome.  Sometimes I add black pepper, but it doesn't really miss it without.  It has made a believer out of a family who doesn't even LIKE asparagus! Also, I can pretend it's healthy because it's 1/2 vegetable!

Fixes: Picture doesn't show that it's best served with steak or pork or chicken (ok, anything...)


Future Deliciousness: My sundried tomato risotto will be coming up soon....

Extra Credit: