Let's move on with cooking asparagus. Somehow, this year I seem to be drawn to combinations of asparagus with rice as this risotto seems similar to the pilaf of almost three weeks ago.
Adapted from The Art of Simple Food by Alice Waters
1 pound asparagus
zest and juice of 1 lemon
2 Tbsp butter
1 onion, diced
1 1/2 cups risotto rice
5 cups vegetable stock
1/2 cup dry white wine
Peel the asparagus and cut into 1/4 inch-long pieces.
Melt the butter in a deep pot and fry the onion until translucent. Add the rice and stir well. Add the wine and let the alcohol cook off. Add about half of the stock, reduce the heat to low and cook, stirring frequently, until the rice has absorbed most of the liquid. After about 12 minutes add the asparagus and the rest of the stock and continue to cook until the rice is almost tender and all the liquid is absorbed by the rice. About 20 minutes total time. Adjust with salt and lemon to taste.