This asparagus risotto is an easy version of traditional risotto recipes. It doesn't require you to stand over it, constantly stirring, for a long time.
It is still delicious. I am all for doing what makes it easy on the cook.
1 1/2cupsArborio rice, or other short-grained Italian style rice
4cupschicken stock, or vegetable stock
1tablespoonwhite wine vinegar
1/2teaspoonlemon rind, grated
1/2cupParmesan, or Asiago cheese, grated
In a large heavy saucepan, heat oil over medium-high heat. Cook the garlic, onion, pepper and salt, stirring, until the onions are soft and translucent.
Stir in the rice, 3 1/2 cups of the stock and the vinegar. Bring the mixture to a boil, then cover and simmer over low heat for 10 minutes.
Meanwhile, cut the dryer ends from the asparagus and cut the stems diagonally into 1" pieces. Add to the risotto pan along with the lemon rind.
Cook, covered, for 10 minutes, or until the liquid is absorbed, the asparagus is tender but a bit crisp and the rice is slightly firm to the bite. Stir in the remaining stock and the cheese and combine until the mixture is nice and creamy.