Ingredients
- 4 cups vegetable broth
- 1 tablespoon olive oil
- 1 small onion diced
- 2 cloves garlic minced
- 1 cup Arborio rice
- 1/2 cup dry white wine
- 1 pound asparagus trimmed and cut into 1-inch pieces
- 1/2 cup grated Parmesan cheese
- Salt to taste
- Black pepper to taste
- Fresh lemon zest optional, for garnish
Instructions
- In a saucepan, bring the vegetable broth to a simmer.
- In a large skillet, heat olive oil over medium heat. Add onion and garlic. Sauté until translucent.
- Add Arborio rice to the skillet, stirring to coat with oil, and sauté for 2 minutes.
- Pour in white wine, stirring until mostly absorbed.
- Gradually add simmering broth, 1/2 cup at a time, stirring frequently until each addition is absorbed before adding the next.
- With the last addition of broth, add the asparagus pieces. Continue to cook until the rice is al dente and creamy.
- Remove from heat. Stir in Parmesan cheese, season with salt and pepper. Garnish with lemon zest if desired.
