Asparagus Lemon Risotto Recipe

• 2 x 14.5 ounce cans vegetable broth
• 2 1/2 c. water
• 1 Tbsp. extra virgin olive oil
• 1 c. chopped onion
• 3 x cloves garlic chopped
• 1 1/2 c. uncooked arborio rice">rice or possibly other short-grain rice">rice
• 1/2 c. dry white wine
• 1/4 tsp pepper
• 1 1/2 lb asparagus cut (3 c. sliced 1-inch pcs)
• 1/4 c. grated fresh parmesan cheese
• 1/4 c. minced fresh parsley
• 1 tsp grated lemon rind
• 1 Tbsp. fresh lemon juice

1. In a large saucepan, combine broth and water.
2. Bring to a simmer.
3. Keep hot over low heat.
4. Heat oil in a large Dutch oven over medium heat.
5. Add in onion; saute/fry 5 min or possibly till tender.
6. Add in garlic; saute/fry 30 seconds.
7. Add in rice; cook 2 min, stirring constantly.
8. Stir in wine; cook 2 min or possibly till liquid is nearly absorbed, stirring constantly.
9. Fold in pepper.
10. Add in broth mix, 1/2 c. at a time, stirring constantly, cook till each portion of broth is absorbed before adding the next (about 25 min).
11. Add in asparagus during the last 10 min of cooking.
12. Remove from heat; stir in cheese and remaining ingredients.
13. Tablespoons(Cooking):"0:40"
14. NOTES :

vegetable broth, water, extra virgin olive oil, onion, garlic, arborio, white wine, pepper, parmesan cheese, fresh parsley, lemon rind, lemon juice

Taken from cookeatshare.com/recipes/asparagus-lemon-risotto-70913 (may not work)