Risotto w/ Asparagus, Lemon, and Garlic

Whenever I see young, tender, asparagus on sale at the grocery store I am compelled to purchase it and make this risotto.  I'm not sure where the recipe originally came from, but it's been a favorite in our Willmore Family Cookbook for some time.  Thanks goodness rice is gluten free!  My advice is to have everything you need assembled before you start cooking as it is nearly impossible to chop asparagus and zest a lemon while stirring constantly!  And good luck eating just one serving....this is one I always eat myself sick on!  Enjoy!

6 cups chicken stock
2 tablespoons olive oil
1 cup yellow onion, minced
2 cups Arborio rice
1 cup water
1 bunch asparagus, cut into 1 inch lengths
1 tablespoon parsley, minced
1 teaspoon garlic, minced
1 teaspoon lemon zest
4 tablespoons butter
1/2 cup parmesan cheese, grated

Heat the chicken stock and hold warm over medium heat.

Heat a pot large enough to accommodate all of the ingredients on medium high and add the olive oil and onions.  Saute until translucent and add garlic.

Add the rice and stir with a wooden spoon to toast the rice for 2-3 minutes, add the water and continue to stir.  When all of the water is absorbed by the rice, add the hot chicken stock in 1/3 increments, and stir.

Only add the next 1/3 of stock when the previous 1/3 is absorbed by the rice, and keep giving the rice a light stir.

When the last 1/3 of stock is almost absorbed, add the asparagus, parsley, and lemon zest, and keep stirring.

Once the stock is absorbed, remove the pot from heat and add the butter and parmesan cheese and give the risotto one last stir. 

Garnish with additional lemon zest, cheese, and parsley.