Lemony Risotto with Asparagus

  • 3 cups low sodium chicken broth
  • 2 cups water (to blanch asparagus)
  • 1 bunch asparagus, trimmed and cut into 1-inch pieces
  • 1 small onion, finely chopped
  • 4 tablespoons unsalted butter, divided
  • 1 1/4 cups Arborio rice
  • 1/4 cup dry white wine
  • 1 tablespoon grated lemon zest
  • 1/4 cup grated Parmesan
  • 2 tablespoons chopped Italian parsley
  • 1/4 teaspoon sea salt

Bring chicken broth and water to a simmer in a medium saucepan. Add asparagus and simmer, uncovered, until just tender, about 4 minutes. Transfer asparagus to an ice bath to stop cooking and then drain. Keep broth at a bare simmer, covered.

Cook onion in 2 tablespoons butter with 1/4 teaspoon sea salt in a 4-quart heavy saucepan over medium heat, stirring occasionally, until softened, about 5 minutes.

Add rice and cook, stirring constantly, 1 minute. Add wine and simmer, stirring constantly, until absorbed.

Stir in 1/2 cup broth mixture and simmer, stirring frequently, until absorbed. Continue adding broth, 1/2 cup at a time, stirring frequently and letting each addition be absorbed before adding the next, until rice is creamy and tender, about 18 minutes.

Stir in asparagus, zest, remaining 2 tablespoons butter, parmesan, parsley, and pepper to taste.