Ingredients
1 cup arborio rice
1 tablespoon Bertolli olive oil
1 tablespoon butter
½ lb. fresh asparagus, cut into one-inch pieces
3 cups chicken broth
1 tablespoon lemon juice
grated zest of one lemon
1 tablespoon chopped fresh dill
¼ cup grated parmigiano-reggiano cheese
Preparation
In large skillet heat oil and butter. Add rice and stir until all grains are coated. Add 1 cup chicken broth and cook over medium-low heat, stirring occasionally until almost all broth is absorbed. Add another half-cup of broth, lemon juice and asparagus. Continue cooking, stirring occasionally, and adding more broth as needed until all broth is used. Stir in lemon zest, dill and cheese. Serve immediately. Serves 4
