Nguyên liệu
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4 cups vegetable stock
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2 tbsp olive oil
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1 onion , finely chopped
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2 garlic cloves , crushed
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1 lemon , zest finely pared
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¾ cup risotto rice
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1 cup asparagus spears , cut into short lengths
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2 tbsp butter
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In a saucepan, heat the vegetable stock.
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In a separate saucepan, heat the olive oil and gently sauté the onion for 5 minutes, making sure not to color it.
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Mix in the lemon zest and garlic. Cook for 2 more minutes. Add in the rice, and toss to coat well. Add the asparagus.
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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.
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Stir in the butter, and cover. Remove from heat, and let rest for 4 minutes.
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Uncover the pan and season with salt and pepper. Spoon into warm bowls, and serve.
Please be mindful of any allergies you and/or your family may have before you try out this recipe.