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Risotto
with Lemony Asparagus - 2 tbsp (30 ml) olive oil
- 1 shallot,
chopped
- 1/2 cup (120 ml) arborio rice
- 1 1/2 cups (360 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.
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