Vegetable Risotto

MAKES 2 SERVINGS

This risotto is rich and creamy but very low in fat. Asparagus and asagio cheese are a memorable combination. Look for the freshest most tender stalks of asparagus available.

• 2 cups trimmed asparagus tips

  
  

• 3 cups water

  
  

• 1 tablespoon olive or canola oil

  
  

• 2 shallots, chopped (about 1/4 cup)

  
  

• 1 garlic clove, minced

  
  

• 1 1/2 cups short-grain or Arborio Rice

  
  

• Vegetable broth recipe (page 237)

  
  

• Pinch of saffron threads (optional)

  
  

• Strip of lemon peel

  
  

• 1 tablespoon lemon juice

  
  

• 2 cups sliced button mushrooms

  
  

• 8 sundried tomatoes packed in oil, well drained and chopped

  
  

• 1/2 cup chopped walnuts or cashew nuts, toasted

  
  

• Salt and freshly ground black pepper

  
  

• Roughly chopped flat-leaf parsley and large shavings of Asagio cheese (optional) for garnish

  
  

1. Put asparagus in a small saucepan of boiling water and cook until barely tender, 2-3 minutes. Drain, reserving cooking liquid. Refresh the asparagus in ice water and set aside.

2. Heat oil in a heavy saucepan. Add shallots and garlic and sauté 2-3 minutes. Stir in rice and cook 3 minutes, stirring occasionally.

3. Add enough vegetable broth to the reserved asparagus cooking liquid to make 3 cups. Add to the pan the saffron threads, if using, and lemon peel and Juice. Bring to a boil, then reduce heat, cover, and simmer 10 minutes.

4. Add mushrooms and sundried tomatoes and cook, covered, until rice is tender -- another 10 minutes. Stir in asparagus and nuts for the last few minutes of cooking.

5. Remove lemon peel, season to taste, and transfer to a warm dish. Sprinkle with chopped parsley and large shavings of Asagio cheese, if using. Serve risotto at once.