Asparagus Risotto Fat Free
Ingredients
2 ½ C. vegetable broth or water with the juice of one lemon
1 minced garlic clove
½ C. diced onion
1 tsp lemon zest
¾ C. short grain brown rice, sticky rice
1 pound fresh asparagus cut 1 inch pieces
Preparation
Bring broth to a simmer. Sauté garlic and onions in a small amount of water. Add rice and lemon zest. Add one cup of broth; stir until absorbed. Continue adding broth by half cupfuls. Add all but the asparagus tips to the rice mixture. Continue cooking until almost all the broth is absorbed. Taste the rice for softness. If it is still toothy continue to add more water until suddenly the rice changes and becomes soft and creamy. Add the asparagus tips and ½ cup of broth. Continue cooking until absorbed. Serve with a sprinkling of additional lemon zest.
