Citrus Scented Asparagus Risotto

Citrus Scented Asparagus Risotto

Servings: 6
Prep Time: 10 minutes
Cook Time: 30 minutes

Ingredients

1 pound fresh asparagus, woody ends of the stems removed
4 cups vegetable broth
¼ cup butter
1 cup leek, thinly sliced
1 cup Arborio rice
½ cup dry white wine (optional)
2 tablespoons lemon zest
1 tablespoon lemon juice
1 cup freshly grated Asiago cheese
1 teaspoon sea salt
1 teaspoon coarse ground black pepper ½ cup scallions, sliced

Directions

1-Begin by bringing a large pot of lightly salted water to a boil.

2- Submerge the asparagus and cook for approximately 3 minutes.

3-Remove the asparagus from the water and immediately submerge it in an ice bath for 2 minutes.

4-Remove the asparagus from the ice bath and set it aside on a towel to dry.

5- Cut the asparagus into bite-sized pieces.

6- Place the vegetable broth in a large saucepan over medium heat.

7- Heat the broth until it is steaming, then reduce the heat to low and keep it warm. Place the butter in a large skillet over medium heat.

8-Add the leeks and sauté for 2-3 minutes.

9-Next, add the Arborio rice and cook, stirring frequently, until the rice is lightly browned and toasted.

10-Add the dry white wine (if using) to the skillet and cook for 1-2 minutes to let the wine reduce.

11- Take approximately ½ to 1 cup of the vegetable broth and add it to the skillet.

12- Cook, stirring constantly, until the stock is absorbed.

13- Continue adding the vegetable broth in this manner, waiting until each addition is completely absorbed before adding more.

14-After the second addition of vegetable broth, add the lemon zest and lemon juice.

15-When you have about 1 cup of broth left, add the asparagus. When the risotto is close to being done, it will become tender with just a bit of chewiness and will take on a creamy texture. At this point, stir in the Asiago cheese, sea salt, and black pepper.

16-Serve immediately, garnished with fresh scallions.

Nutritional Information (per serving) Calories 281.0, Total Fat 13.9 g, Saturated Fat 8.9 g, Total Carbs 32.5 g, Dietary Fiber 2.0 g, Sugars 2.0 g, Protein 9.4 g