ASPARAGUS LEMON RISOTTO

2 tbsp. olive oil
1 onion, chopped
1 ½ cup Arborio rice
7 oz. white wine
3 cups vegetable stock
3 ½ oz. asparagus tips, cut into bite-size pieces
2 oz. butter
2 ½ oz. Parmesan, grated
Salt and fresh ground pepper
2 tbsp fresh parsley, chopped
Finely grated zest of 1 lemon

1. In a frying pan, gently simmer the stock. Heat the oil in a large, heavy-based
   saucepan or frying pan, then add the onion and fry for 3-4 minutes, until golden.
   Add the rice and stir for 1 minute or until coated with the oil. Stir in the wine and
   bring to a boil, then reduce the heat and continue stirring for 4-5 minutes, until the
   wine has been absorbed by the rice.
2. Pour about one-third of the stock into the rice and simmer, stirring constantly
   for 4-5 minutes, until the stock has been absorbed. Add the remaining stock and the
   asparagus and cook, stirring for 5 minutes or until the rice and asparagus are tender
   but still firm to the bite.
3. Add the butter and half the Parmesan and season. Cook, stirring constantly,
   for 1 minute until or until the butter and cheese have melted into the rice. Sprinkle
   with the remaining Parmesan, parsley and lemon zest.
   Serves 6. Preparation 30 minutes. Cooking 45 minutes.
   From the book, Vegetarian Cooking

Enjoy!