20 fresh *organic asparagus spears, trimmed
4 cups *Pacific organic free-range chicken broth
2 tablespoons organic *Field Day olive oil
1 small *organic onion, diced
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 clove *organic garlic, minced
1 cup organic *Arborio rice (found in the bulk section)
1/2 cup dry white wine *Art of Earth 2016 Pinot Grigio
1/4 cup *organic freshly grated *Parmesan cheese
2 tablespoons *fresh organic lemon juice
1/2 teaspoon organic *lemon zest
***Items can be found @ Orchard Nutrition Center
Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add asparagus, cover, and steam until tender, about 5 minutes. Let cool until easily handled, cut asparagus into 1-inch pieces; set aside.
Heat chicken broth in a saucepan over medium heat; keep at a simmer while preparing risotto.
Heat olive oil in a large skillet over medium heat. Cook and stir onion until tender, about 5 minutes. Season with salt and black pepper. Stir in garlic and Arborio rice; cook and stir until rice is lightly toasted, about 5 more minutes.
Pour white wine into rice mixture, stirring constantly, until liquid is evaporated, about 5 minutes. Ladle chicken broth into rice, one ladleful at a time, allowing liquid to absorb completely before adding more while stirring constantly, about 20 minutes. Add asparagus and stir til just mixed.
Remove from heat, mix in Parmesan cheese, lemon juice and lemon zest. Serve immediately.