Celebrate spring using local asparagus in this risotto.
|5 c||vegetable broth (or chicken broth)|
|1 lb||asparagus (woody ends removed, chopped)|
|1⁄4 c||sun-dried tomatoes (chopped - reconstitute in hot water if not packed in oil)|
|2 T||shallots (diced)|
|2 T||olive oil|
|1 c||arborio rice|
|1||lemon (zest of)|
|1 c||basil (fresh, chopped)|
|1⁄2 c||parmesan cheese, grated|
|2 T||watercress (or parsley, chopped)|
|1⁄3 c||walnuts (chopped)|
Heat broth in a saucepan over medium high heat. Bring to a simmer, cover, and reduce heat to low.
Sauté asparagus, sun-dried tomatoes and shallots in olive oil in large, heavy saucepan for 2-3 minutes. Add rice and stir well to coat with oil; sauté for about 1-2 minutes. Add broth to rice, ½ cup at a time, stirring until the rice has absorbed the broth. Keep at a simmer and stir farily constantly until the rice is tender, but still slightly firm, about 20-25 minutes.
Remove from heat and add lemon zest, fresh basil, cheese, watercress, and walnuts and gently fold in to incorporate. Serve warm.