8 asparagus spears, peeled, cut into 1-inch pieces (about 1 cup)
6 tbsps finely chopped fresh chives
3 to 3 1/2 cups reduced-sodium chicken broth
1 tbsp. butter
2 large shallots, minced
1 cup arborio rice
2 tbsps julienned lemon peel
1/8 tsp. salt
1/8 tsp. freshly ground pepper
2 tbsps grated cheese

Lemon Asparagus Risotto With Chives

1. In medium saucepan, bring chicken broth to a boil. Reduce heat to low; cover and keep broth simmering while making risotto.
2. Melt butter in large saucepan over medium heat. Add shallots; cook for 1 to 2 minutes. Add rice; stir to coat all grains with butter. Cook for 1 minute, stirring constantly.
3. Add lemon peel and 1/2 cup of hot chicken broth to rice; cook until all liquid has been absorbed, stirring constantly. Adjust heat as necessary to keep rice mixture simmering. Continue to add chicken broth 1/2 cup at a time, cooking and stirring constantly.
4. After 2 to 2 1/2 cups of chicken broth have been added, stir in asparagus and 4 tbsps of the chives. (If asparagus spears are thin, add after 2 1/2 cups broth has been added.) Continue adding chicken broth 1/2 cup at a time, cooking and stirring constantly until rice is tender with a slight firmness in the center.
5. Add salt, pepper, remaining 2 tbsps chives and cheese; stir until cheese is melted. Serve immediately.
6. Tip: With vegetable peeler, cut thin slice of peel from lemon, being careful not to get any of the white pith. Slice peel into very thin strips.
   Serves: 6
   Preparation time: 30 minutes