Risotto with asparagus & walnuts

Serves 4

This was a fantastic healthy dinner, and super easy to cook - you can't mess this up! We were going vegetarian that week, but I can imagine that you could sauté some chicken and throw it in if you so desired. Here is the recipe!

Ingredients: 

1 tbsp butter

3 tbsp olive oil

1 small onion, finely chopped

1 & 3/4 cups risotto rice (see below)

2/3 cup dry white wine

6 & 3/4 hot vegetable broth

7 oz. asparagas stalks, cut into 2 inch lengths

1/3 cup chopped walnuts

salt and pepper

1 lemon, to garnish 

Parmesan cheese, to garnish

What is risotto rice, you ask? I had a hard time finding it at the store, but pick the rice that looks Italian. It is important to get this variety of rice, because it has a distinctive texture and regular rice will not cook right for this recipe. Here's the HEB brand:

Directions: 

1. Heat the butter and olive oil in a large saucepan and fry the onion, stirring, for 3-4 minutes, until 

softened.

2. Add the rice and stir over medium heat for 1 minute, without browning. 

3. Add the wine and boil rapidly, stirring, until almost all evaporated. 

4. Stir the stock into the pan a ladleful at a time, letting each addition be absorbed before adding more. 

5. After 10 minutes, add the asparagus and continue cooking, adding stock when necessary. 

6. After an additional 5 minutes, test a grain of rice - it should be "al dente" or firm to the bite. 

7. Stir in the walnuts, then add salt and pepper to taste. 

8. Remove from the heat and serve immediately, adding a slice of lemon and parmesan cheese to each bowl. 

Enjoy! :)