Asparagus Risotto

•    3 quarts Pacific Natural Foods Free Range Chicken Broth
•    2 cups Carnaroli, Arborio or other short grain white rice
•    ¼ cup unsalted butter
•    3 Tbs olive oil
•    2 C finely diced yellow onion
•    ½ C toasted pine nuts
•    1 lb asparagus, washed, sliced into 1” segments
•    Zest of two lemons, minced
•    ¼ C  grated Pecorino Romano or Parmesan cheese
•    Salt & Pepper to taste

Heat 3 qts Pacific Natural Foods Free Range Chicken broth to boiling in a small stock pot, then reduce heat and hold at a low simmer.

Heat butter and olive oil in a wide, heavy saucepan over low heat.  Add onions and cook until translucent, about 5 minutes.  Add rice and cook, stirring to incorporate with onions, for 3-5 minutes, using caution not to brown the rice.

Begin adding stock ½ cup at a time and cook, stirring constantly.  Continue adding stock ½ cup at a time, stirring, until the rice is almost cooked.  

When rice is almost cooked, add asparagus.  Continue stirring, adding more stock as necessary.  Cook until the rice is creamy on the outside and al dente in the middle.   Test for salt and pepper, add lemon zest and cheese.  Serve immediately.  Serves 4.