Risotto with Lemony
								Asparagus

- 2 tbsp (30 ml) olive oil
- 1 shallot,
							 chopped
- 1/2 cup (120 ml) arborio rice
- 2 cups (480 ml) hot vegetable
							 stock
- 1 tbsp (15 ml) fresh parsley, chopped
- zest of 1/2 lemon
							 (approx. 1 tsp or 5 ml)
- 1/4 tsp (1 ml) salt
- freshly ground
							 pepper
- 1 sprig fresh thyme
- 6 stalks asparagus, woody ends removed and
							 cut into 2" (5 cm) pieces

In a sauce pan, sauté the shallot in
							 the olive oil until softened. Add the rice and mix well. 

Add 1/2 cup
							 (120 ml) of the hot vegetable stock, parsley, lemon zest, salt, pepper, and
							 thyme. Stir the combination until it has thickened and then add another 1/2 cup
							 (120 ml) of the stock. Continue in this fashion until all of the stock has been
							 absorbed by the rice.

Meanwhile cook the asparagus in simmering water
							 until just tender (about 5 minutes - depending on thickness.)
							 Drain.

Remove the thyme sprig, add the asparagus, and serve
							 immediately.

Serves 2.