Asparagus and Lemon Risotto

Nguyên liệu

• 4 chén vegetable stock
• 2 thìa canh olive oil
• 1 onion , finely chopped
• 2 garlic cloves , crushed
• 1 lemon , zest finely pared
• ¾ chén risotto rice
• 1 chén asparagus spears , cut into short lengths
• 2 thìa canh butter

Cách làm

1. In a saucepan, heat the vegetable stock.
2. In a separate saucepan, heat the olive oil and gently sauté the onion for 5 minutes, making sure not to color it.
3. Mix in the lemon zest and garlic. Cook for 2 more minutes. Add in the rice, and toss to coat well. Add the asparagus.
4. Pour in 2 ladles of the hot vegetable stock. Cook, stirring occasionally, until most of the stock has been absorbed. Add another 2 ladles of the stock. Continue stirring and adding stock until the rice is just tender, about 15 minutes.
5. Stir in the butter, and cover. Remove from heat, and let rest for 4 minutes.
6. Uncover the pan and season with salt and pepper. Spoon into warm bowls, and serve.