Asparagus and Spring Onion Risotto

Ingredients

• 2 cups Arborio rice
• 5 cups chicken or vegetable broth
• 1 cup dry white wine
• 8 ounces asparagus, ends trimmed, sliced one inch thick at an angle
• 3 medium spring onions, cleaned and sliced, green stalks discarded
• 1 tablespoon butter or olive oil
• 1 cup parmesan cheese, grated
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon lemon juice
• Zest of one lemon
• Salt + black pepper to taste

Preparation

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