Asparagus and Parmesan Risotto

1 bunch asparagus, trimmed

2 tablespoons unsalted butter

1 small onion, diced

2 garlic cloves, minced

1 tablespoon No Salt Lemon Pepper Seasoning

2 cups arborio rice

3/4 cup dry white wine

4 cups stock (vegetable, chicken)

3 tablespoons mascarpone cheese

1/3 cup chives, finely chopped

Lemon zest and lemon wedges

‍

1. Cut asparagus into 1 inch pieces and add to a microwave safe bowl. Cover with water and cook for 3 to 4 minutes or until asparagus is just tender. Drain and add to an ice bath to stop the cooking process. Set aside.

2. In a large saucepan over medium heat melt the butter. Once melted. stir in the onion and cook until translucent, about 5 minutes. Add in the garlic and No Salt Lemon Pepper seasoning. Cook until fragrant, about 30 seconds.

3. Stir in the rice. Cook for 2-3 minutes or until the rice is slightly toasted. Then pour in the wine and scrape the bottom of the pan to deglaze.

4. Once the wine has evaporated, stir in 1 cup of stock. Cook until the stock has evaporated, stirring often. Repeat with additional 3 cups of stock.

5. Meanwhile, drain the asparagus and pat dry. Set aside.

6. Remove from heat. Stir in the cheese, chives and asparagus. Serve with lemon wedges.

‍