Risotto with Asparagus, Arugula, and Lemon

This is the perfect summer dish. Nothing better on a hot summer’s eve than fresh veggies and zesty lemons. Maybe this is just the heat talking, but I think this dish is even better once you have refrigerated it for a while…nothing like cold, congealed risotto… am I alone on this one? Any event, feel free to enjoy this dish at any temperature.

1 onion, chopped into small pieces
4 cloves garlic
Olive oil
1 lemon
1.5 cups dry white wine
4 cups vegetable broth
1.5 cups Arborio rice
2-3 cups arugula
1 bunch asparagus
Goat cheese

 1.) Saute onions and garlic in olive oil.

2.) In a separate pan, saute asparagus.

3.) Once the onions and garlic are translucent, slowly add the rice.

4.) After about 1 minute add the broth 1/2 cup at a time over medium-low heat. Each time stirring until the liquid is almost gone and then adding more.

5.) After you have used 3/4 of the broth, add in lemon juice and white wine.

6.) Once all the liquid is absorbed add the asparagus and goat cheese and stir.

7.) Turnoff the heat, mix in the arugula, and enjoy!


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