Careme

Ingredients

• arborio risotto rice 1 cup
• Green Asparagus 1/2 lb 5.99
• Kroger® Whole White Mushrooms 8 oz 2.79
• Jumbo Yellow Onions 1 small 1.49
• Garlic 2 cloves 1.50
• Simple Truth Organic FREE RANGE CHICKEN BROTH FAT FREE 32 OZ 4 cups 1.67
• Kroger® Fresh Lemons Bag 1 lemon 4.99
• Organic Italian Parsley 2 tablespoons chopped 2.49
• olive oil 1 tablespoon
• butter 2 tablespoons
• Parmesan 1/3 cup grated, optional
• salt to taste
• black pepper to taste

Instructions

1. Warm 4 cups of chicken broth in a saucepan and keep it at a low simmer.
2. Trim the asparagus and cut into 1-inch pieces, keeping the tips separate from the stalk pieces. Thinly slice the mushrooms. Finely dice the onion and mince the garlic. Zest the lemon and cut it in half.
3. Heat 1 tablespoon olive oil and 1 tablespoon butter in a wide skillet or saucepan over medium heat. Add the onion and cook until soft, about 3 minutes. Add the garlic and stir for 30 seconds.
4. Add the mushrooms and cook until browned and their moisture has mostly evaporated, about 5 to 6 minutes. Stir in the asparagus stalk pieces and cook 1 minute.
5. Add 1 cup arborio rice and stir for 1 to 2 minutes until the grains look lightly translucent at the edges.
6. Add broth one ladle at a time, stirring often and letting each addition absorb before adding more. After about 12 minutes, stir in the asparagus tips.
7. Continue adding broth until the rice is creamy and tender with a slight bite, about 18 to 22 minutes total.
8. Turn off the heat. Stir in the remaining 1 tablespoon butter, lemon zest, a squeeze of lemon juice, parsley, and optional Parmesan. Season with salt and black pepper.
9. Serve immediately in warm bowls.