Lemon Risotto with Asparagus
1 small onion, chopped
3 tablespoons of olive oil
Lemon zest from two lemons
2-3 tablespoons of lemon juice
½ cup of Merry Edwards Olivet Lane Chardonnay
4 cups of low-salt chicken broth, heated
1 cup of Arborio rice
8 stalks of asparagus
1 cup of cooked chicken breast (optional)
¼ cup of parmesan cheese, grated
Heat 2 tablespoons olive oil in heavy pan over medium high heat; add chopped onions and cook until onions are translucent, but not brown. Stir in rice and cook for 2 minutes. Add wine and stir until absorbed by rice. Add chicken broth ½ cup at a time and stir continuously. Add additional broth as it is absorbed by the rice, reserving ½ cup to add later. Risotto is ready when all broth is absorbed and rice is al dente. Approximately 30 minutes total cooking time.
Salt asparagus and toss in 1 tablespoon olive oil, then roast for 10 minutes in 400-degree oven. Chop into ½-inch pieces and add to fully cooked risotto. Add in chicken, ½ cup of broth, lemon zest, lemon juice and parmesan. Add salt and pepper to taste.
Makes 2-4 servings.
Michele Snock submitted this winning recipe. Merry loved the versatility of this delicious dish and its compatibility with many diets. It can be served with or without parmesan. It is gluten free and vegetarian, while omnivores can add chicken if desired. Michele received a magnum of 2010 Olivet Lane Chardonnay for her efforts.