• 5 – 6 Cups Water or Half Water and Half Broth
• 4 Tbs Olive Oil*
• 1 Lb. Small/Thin Asparagus
• ½ Cup Thinly sliced Onion
• 3 – 4 Garlic Cloves Finely Chopped
• 2 Cups Arborio Rice*
• 1 3/4 – 2 Cups White Wine*
• 4 Tbs Unsalted Butter
• ½ Cup Freshly Grated Parmigiano Cheese*
• Zest of One Medium Lemon

Cut the asparagus into one-inchlengths cutting off and discarding the tough ends. Rinse and dry with a paper towel to removemost moisture. Heat some of the oil in a largepan and cook the asparagus and onions until just softened. Add the garlic and cook until soft but do notlet burn. Sprinkle with salt and pepperand remove. Bring the water and/or broth to a full simmer in a separate saucepan. In the same saucepan that youcooked the asparagus heat the remaining oil and add the rice a little at a timealways stirring and allowing it to coat. Slowly add the wine and let simmer until all the wine is absorbed. ½ cup at a time, add the water/broth mixtureand continue stirring again until all is absorbed. Keep adding the liquid until the rice iscooked but not mushy. Slowly stir in the asparagusmaking sure that you do not mash it down. Next stir in the butter, lemon zestand half of the grated cheese. Taste forsalt and pepper and stir carefully as you add to the rice. Serve immediately and sprinklewith the remaining cheese at each individual serving. Serves 4-6

*Available at the Market