Lemon And Asparagus Risotto

• 3 cups Low Sodium Chicken Broth
• 1 pound Asparagus, Cut Into 1-Inch Pieces At An Angle
• 3 Tablespoons Butter, Divided
• 1/4 cups White Onion, Finely Chopped
• 1 cup Arborio Rice
• 1/4 cups Fresh Lemon Juice, Divided
• 1 Tablespoon White Wine
• 1 whole Lemon, Zested
• 1/2 cups Freshly Grated Romano Cheese
• Salt And Pepper, to taste

1. In a medium saucepan bring chicken broth to a simmer.
2. In another medium saucepan with a steam basket, add enough water under steam basket and place asparagus pieces in. Add a pinch of salt and cover to steam until tender, about 5-7 minutes. Carefully remove asparagus and set aside.
3. Melt 2 tablespoons butter in a large skillet over medium heat. Add in onions and cook until slightly tender, about 3-4 minutes. Add in rice, 2 tablespoons lemon juice and wine and stir until liquid is absorbed into rice. Ladle in about 1/2 cup of chicken broth into rice and stir until liquid is absorbed. Continue adding 1/2 cup of chicken broth at a time, stirring and adding more broth in once absorb until all chicken broth is gone and rice is al dente, about 15-20 minutes.
4. Turn off heat and stir in remaining tablespoon of butter, 2 tablespoons lemon juice, lemon zest, Romano cheese and steamed asparagus. Season with salt and pepper to taste.
5. Serve warm.

chicken broth, at, butter, ubc, rice, ubc, white wine, lemon, freshly grated romano cheese, salt

Taken from tastykitchen.com/recipes/sidedishes/lemon-and-asparagus-risotto/ (may not work)