1 medium onion, finely chopped
1 celery stick, finely chopped
1 tbsp olive oil
300g (1.5 cup) risotto rice – Arborio, Carnaroli or Vialone Nano
2/3 C dry white wine
5 C vegetable stock - HOT
400g asparagus (1 bunch) – in 1" pieces
Zest of 1 lemon
salt and pepper to taste
Parmesan to serve
In a saucepan on medium heat saute onions and celery in oil until softened, about 15 min. Add rice, stir to coat well, and let it toast in the pan a few minutes before adding the wine. Let evaporate almost completely.
Lower the heat and start adding the stock ladle by ladle allowing rice to absorb it slowly. Stir often.
When you have used ⅔ of the stock, add asparagus and pour most of the remaining stock in. Turn the heat down and let it cook until the asparagus and rice are almost cooked through.
Stir in lemon zest and remaining stock to loosen up the consistency if it needs it. Season to taste.