Recipe for Asparagus Lemon Risotto 
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Yield:
4
Ingredients:
Amount Ingredient
2 x 14.5 oz cans vegetable broth
1/2 cup water
1 tbl olive oil
1 cup minced onion
3 x cloves garlic minced
1/2 cup uncooked arborio rice
or other short-grain rice
1/2 cup dry white wine
1/4 tsp pepper
1/2 lb asparagus cut
(3 cups sliced 1-inch pieces)
1/4 cup grated fresh parmesan cheese
1/4 cup chopped fresh parsley
1 tsp grated lemon rind
Instructions:
Instructions: In a large saucepan, combine broth and water. Bring to a simmer. Keep warm over low heat.

Heat oil in a large Dutch oven over medium heat. Add onion; saute 5 minutes or until tender. Add garlic; saute 30 seconds. Add rice; cook 2 minutes, stirring constantly. Stir in wine; cook 2 minutes or until liquid is nearly absorbed, stirring constantly. Mix in pepper. Add broth mixture, 1/2 cup at a time, stirring constantly, cook until each portion of broth is absorbed before adding the next (about 25 minutes). Add asparagus during the last 10 minutes of cooking. Remove from heat; stir in cheese and remaining ingredients.

T(Cooking):
"0:40"

NOTES :

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