Becky Luigart-Stayner; Lydia DeGaris-Pursell
Yield
6 servings (serving size: about 1 1/4 cups)

Risotto is traditionally made with Arborio rice because of its high starch content and firm texture. Constant stirring helps release the rice's starches, creating a creamy texture with separate grains. A large skillet or sauté pan provides a broad surface to help the rice cook evenly.

How to Make It

Step 1

Bring broth to a simmer in a large saucepan (do not boil). Keep warm over low heat.

Step 2

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.

Step 3

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.

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