Risotto with Asparagus and Walnuts

Ingredients

• 1 tbsp Butter 
• 3 tbsp Olive Oil 
• 1 small Onion, finely chopped 
• scant 1 3/4 cups risotto rice
• 2/3 cup dry White Wine (optional)
• 6 3/4 cups hot Vegetable Stock 
• 7 oz/200 g Asparagus stalks, cut into 2 1/2-inch/6 cm lengths 
• 1/2 cup chopped Walnuts
• grated rind of 1 Lemon 
• Salt and Pepper 
• Strips of lemon zest, to garnish 

Directions

1.  Heat the butter and olive oil in a large saucepan, and fry the onion, stirring for 3-4 minutes until softened.
2.  Add the rice and stir over mediem heat for 1 minute, without browning.
3. Add the wine and boil rapidly, stirring until almost all evaporated.
4. Stir the stock into the pan a ladleful at a time letting each addition be absorbed before adding more.
5. After 10 minutes, add the asparagus and continue cooking, adding stock when necessary.
6. After an additional 5 minutes, test a grain of rice– it should be 'al dente' or firm to the bite.
7.  Stir in the walnuts and lemon rind, then adjust the seasoning, adding salt and pepper to taste.
8.  Serve the risotto immediately, garnished with strips of lemon zest.

* I didn't have any wine and didn't use any and it still tasted great! 

From Frame By Frame- Quick and Easy CookBook