1/2 cup (2 ounces) grated Parmigiano-Reggiano cheese
2 tablespoons fresh lemon juice
2 teaspoons fresh thyme leaves
How to Make It
Bring broth to a simmer in a large saucepan (do not boil). Keep warm over low heat.
Heat oil in a large nonstick skillet over medium heat. Add onion; cook 5 minutes or until tender, stirring frequently. Add rice and rind; cook 2 minutes, stirring constantly. Stir in wine, and cook 3 minutes or until the liquid is nearly absorbed, stirring constantly.
Add 3 1/2 cups broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 20 minutes). Stir in asparagus. Add remaining broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 10 minutes). Remove from heat; stir in cheese and juice. Sprinkle with thyme.
This is so delicious--my favorite risotto recipe of all time. I've made it several times with parmesan and tonight substituted goat cheese--even more luscious. This one is fantastic! Served with white wine, an orange & red onion salad and a turkey Italian sausage.
My husband and I made this with some fresh asparagus from the local farmer's market. It was fabulous. We love to make asparagus, and this was one of the best that we've ever made. The lemon flavor isn't overpowering, but brightens the flavors.