Tasty Planner - Recipe - Lemon-scented asparagus risotto by Sarah Cavanagh

Instructions

Break off the tough stems of the asparagus and set aside. Rinse the spears.

Set the cup of water to boil in the cooker and place the asparagus directly into the water. Cover and steam over medium-high heat until the asparagus are tender-crisp, about 3 to 6 minutes.

Remove the asparagus with a spatula and pour the cooking liquid into a 4-cup measure. Cut the asparagus into 1inch slices and set aside.

Set the mushrooms in a small bowl and pour the 1/2 cup boiling water over them. Let sit, covered, for about 10 minutes. Remove the mushrooms. If they are whole, slice them. Strain the mushroom water through a double layer of cheesecloth into the 4 cup measure containing the asparagus broth. Add enough veg stock to the asparagus-mushroom liquid to equal 4 cups total.

Heat the oil. Saute the onion until soft, about 2 minutes. Stir in the rice until it is well coated with the oil. Stir in the reserved mushrooms, fennel seeds, salt.

Reduce the hear to medium and immediately begin adding the stock, about 1/3 cup at a time, and stir constantly. Just as the rice absorbs each batch of liquid and you can create an empty strip by drawing your spoon along the bottom of the pot, add an additional 1/3 cup of liquid. Continue adding liquid until the rice is almost done, about 30 minutes.

Add cooked asparagus, lemon rind, lemon juice, and parsley.