Lemon Asparagus Risotto
- 8 cups veg. broth + 2 cups
- 1 cup arborio rice
- 3-4 garlic cloves, thinly sliced
- 2 lbs. asparagus
- juice of 1/2 a lemon
- 1/4 cup white wine
- salt and pepper to taste
- spice blend - I used garlic/shallot/chive/dill/lemon verbena/green onion
Begin by heating the 8 cups of vegetable broth in a sauce pan over medium heat. Keep it on a low simmer. Heat a large stock pot over medium high heat. Cover the bottom with 1 cup of the reserved veg. broth. Add garlic and saute in the broth until soft.
Meanwhile, rinse and trim the asparagus. Cut the spears into about 1/2" pieces. Line a large skillet with the remaining 1 cup of broth. Add asparagus, drizzle lemon juice over top and season with spices. Cover and cook over medium heat until asparagus is soft and bright green.
Once garlic is ready and most of the broth has cooked down, add rice and cook for about a minute. Add a ladle of broth and stir until all broth has been absorbed. Continue adding broth 1 ladle at a time and stir, stir, stir! Don't stop stirring! This may take some time, but don't worry, it will be worth it. Once you have about one more ladle to go, add in the white wine and yes, stir. You may want to taste as you go to check the rice. Once you've finished stirring the broth, add the asparagus pieces to the pot and gently combine with the risotto. Season with salt and pepper.