LEMON ASPARAGUS RISOTTO ENJOY DAN:

                LEMON ASPARAGUS RISOTTO by CHEF DAN:

Serves 4

INGREDIENTS:

1 pound asparagus spears, trimmed

4 cups chicken broth

1 tablespoon butter

1 onion, diced

Sea salt and freshly ground pepper to taste

1 garlic clove, minced

1 cup Arborio rice

1/2-cup dry white wine

1/4-cup Pamigiano Reggiano cheese, grated

2 tablespoon lemon juice

1 tablespoon butter

DIRECTIONS:

1.   Cut asparagus into 1-inch pieces.

2.   In skillet add water bring to a boil and blanch asparagus for 2 minutes.

3.   Remove with slotted spoon and place in an ice bath to stop cooking.

4.   Drain asparagus from the water and set aside.

5.   Heat chicken broth in a saucepan over medium-heat; keep at a simmer.

6.   In a saucepan add butter over medium-heat when sizzling.

7.   Add onion and sauté for minutes, season with salt and pepper.

8.   Stir in garlic and Arborio rice, cook until lightly toasted.

9.   Pour wine into rice mixture, stirring constantly, until liquid is evaporated, about 5 minutes.

10.                Stir chicken broth into rice, one ladleful at a time allowing liquid to absorb completely before adding more while stirring constantly.

11.                Add asparagus and stir; should take you about 20-25 minutes.

12.                Remove from heat addd 1 tablespoon butter, Pamigiano Reggiano cheese, lemon juice and zest.

ENJOY DAN:                                                       BON-APPETITE!!