This was a time consuming recipe but well worth if you’re going to be in the kitchen doing something anyway (I was cleaning the kitchen while making it). Remember to stir it often so it doesn’t stick to the bottom of the pot! I almost ruined it in the last five minutes. Oops! It’s also very easy to adapt for vegan or dairy-free people. 🙂

1 cup arborio rice (a good brand of short grained or pearl rice can be substituted)
1 small sweet onion, diced fine
1 qt stock (chicken, mushroom or vegetable), heated (I microwaved it for 5-6 minutes)
1 Tbs lemon juice
3 Tbs butter or margarine if cooking vegan
1 lb asparagus, chopped & slightly steamed (I put mine in a bowl w/ half inch of water, covered & microwaved for 2 minutes then drained it and set it aside)
Salt & pepper to taste

In a medium saucepan heat butter/margarine and onions. Cook on medium heat until onions are translucent. Add rice and cook for a couple of minutes more, until the rice is coated. Add lemon juice and 1/2 cup broth. Slowly stir, allowing the rice to absorb the liquid. Once the broth is almost completely absorbed, add 1/2 cup of broth to the rice. Continue to stir until the liquid is almost completely absorbed, adding more broth in 1/2 cup increments. Stir often to prevent the rice from sticking to the bottom of the pan. Continue cooking and stirring rice, adding a little bit of broth at a time, cooking and stirring until it’s absorbed, until the rice is tender, but still firm to the bite, about 15 to 20 minutes. Remove from heat. Stir in asparagus and salt and pepper to taste. Serve with Parmesan cheese, if desired.