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Asparagus Lemon Risotto

Ingredients

  • 1 bunch asparagus, trimmed, chopped
  • 1 whole onion, chopped
  • 6 cups vegetable broth
  • 2 tablespoons unsalted butter
  • 2 tablespoons extra virgin olive oil
  • 1 1/2 cups arborio rice
  • 1/2 teaspoon fennel seeds
  • 1 lemon, zested and juiced
  • 4 tablespoons chopped fresh flat-leaf parsley leaves
  • pinch of sea salt
  • 1/3 cup chopped mushrooms (optional)

Directions

Prep: 1. Chop onion and asparagus. 2. Zest and juice lemon. 3. Simmer stock in a sauce pan. 4. Blanch asparagus in a separate pot of boiling water for 30 seconds to one minute, set aside. Make: 1. Heat olive oil and butter on medium heat in a large pan; saute onion. 2. Add rice and stir to coat with oil. 3. Add: fennel seeds, pinch of salt, 1 cup heated stock, and optional mushrooms. Keep adding stock 1 cup at a time, stirring until almost completely absorbed. 4. At the end: stir in asparagus, lemon zest, lemon juice, and parsley.

Notes

Take this recipe up a notch by adding in 1/2 cup dry white wine after the fennel seeds but before the first cup of broth. Getting the woody ends off asparagus is a snap! Check out our favorite trick here - https://www.youtube.com/watch?v=lO--KBhVzeE

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