Lemony Risotto with Asparagus

Ingredients

• 1.3 cups arborio rice 
• 1 bunch asparagus trimmed cut into 1-inch pieces
• 3 cups imagine chicken broth organic free range low sodium
• 0.3 cup cooking wine dry white
• 1 tablespoon lemon zest grated
• 1 small onion finely chopped
• 0.3 cup parmesan grated
• 2 tablespoons parsley italian chopped
• 0.3 teaspoon hain foods iodized sea salt pure
• 4 tablespoons butter unsalted divided
• 2 cups water (to blanch asparagus)

Equipment

• sauce pan

Directions

1. Bring Imagine Low Sodium Free Range Chicken Broth and water to a simmer in a medium saucepan.
2. Add asparagus and simmer, uncovered, until just tender, about 4 minutes.
3. Transfer asparagus to an ice bath to stop cooking and then drain. Keep broth at a bare simmer, covered.
4. Cook onion in 2 tablespoons butter with 1/4 teaspoon Hain Pure Foods Iodized Sea Salt in a 4-quart heavy saucepan over medium heat, stirring occasionally, until softened, about 5 minutes.
5. Add rice and cook, stirring constantly, 1 minute.
6. Add wine and simmer, stirring constantly, until absorbed.
7. Stir in 1/2 cup broth mixture and simmer, stirring frequently, until absorbed. Continue adding broth, 1/2 cup at a time, stirring frequently and letting each addition be absorbed before adding the next, until rice is creamy and tender, about 18 minutes.
8. Stir in asparagus, zest, remaining 2 tablespoons butter, parmesan, parsley, and pepper to taste.