Homemade Asparagus Risotto

​ Ingredients 6 Tbsp EVOO 3 cups arborio rice 1 cup dry white wine 4 Tbsp butter 6 cups chicken broth 2 lbs asparagus cut on the bias 4 Tbsp heavy cream 1/2 cup lemon juice 1/2 cup parmiggiano Salt and pepper and garlic powder to taste Directions Sautee asparagus in 2 Tbsp butter and 2 Tbsp EVOO season with salt pepper and garlic powder ( if using margarine use less salt as salt is added to the margarine). Cook about 3 minutes add in lemon juice and allow to come to a low boil. Turn off heat and set aside. In a deep sauce pot heat butter and oil then add onion. Generously season with salt and add pepper. Allow onion to become soft and translucent over medium low heat about 10 minutes stirring with a wooden spoon. Add in rice and increase heat to medium and stir continuously cooking about 2 minutes then add in wine and stir. Gradually add in broth as needed when rice absorbs liquid. It should take about 20-22 minutes for the rice to cook. About 17 minutes in, add in the asparagus with all the liquid and finish the cooking. Just before serving stir in the cream and the cheese . submitted by /u/Cultural-Lettuce [link] [comments]