Lemon Asparagus Risotto

INGREDIENTS
1    pound asparagus
2    tablespoons olive oil
1    medium white onion, chopped
3    cloves garlic, minced
1    cup Arborio rice
1    cup dry white table wine
2    cups low sodium chicken broth
1    grated peel from one lemon
1    juice from one lemon
2    tablespoons butter
½    cup freshly grated Parmigiano Reggiano or similar cheese

METHOD

Break the hard stems off of the asparagus and chop the asparagus into ½ inch, diagonally cut pieces. Steam the asparagus for 5 minutes and remove from the heat. Set aside.

In a large skillet over medium-high heat, add the olive oil and swirl to cover. Add the onions and cook, stirring occasionally, for 3 to 4 minutes until they begin to turn translucent. Add the garlic and cook for 1 minute. Add the rice and stir to combine. Continue to stir the rice for 3 to 4 minutes and add the white wine.

When the wine is completely absorbed, lower the heat to medium and add ¼ cup of the broth. Stirring constantly, cook the rice until the broth is completely absorbed. Continue adding small amounts of the broth and stirring until combined for 10 minutes and add the lemon peel and juice. Continue stirring and adding broth for 5 minutes and add the asparagus. At about 20 minutes, check the rice to see if it is al dente. If not, continue to cook for a few more minutes and check again. if so, remove from the heat, stir in the butter and cheese and serve.

Based on a microwave recipe from Cooking Light  magazine