This is a nice and lite recipe with great flavor. Makes enough for 6.
Ingredients
4 tablespoons olive oil
1 small onion, finely chopped
1 ¾ cups risotto rice
2/3 cup dry white wine
6 ¼ cups hot vegetable stock
7 oz. asparagus tips, cut into 2 ½ inch lengths
1/3 cup chopped walnuts
Grated rind of 1 lemon
Salt and pepper
Directions
1. Heat the vegetable stock in a pot to just about boiling.
2. Heat the oil in a large saucepan and sauté the onion, stirring, for 3 to 4 minutes until softened.
3. Add the rice and stir over medium heat for 1 minute, without browning.
4. Add the wine and boil rapidly, stirring, until almost all the wine has evaporated.
5. Stir the heated vegetable stock into the pan with the rice a ladleful at a time, allowing each ladleful to be absorbed before adding another one.
6. After 10 minutes, add the asparagus and continue cooking, adding more stock when necessary.
7. After an additional 5 minutes, test a grain of rice – it should be al dente or firm to the bite.
8. Stir in the walnuts and lemon rind, then add salt and pepper to taste.