Asparagus & Lemon Risotto

Cooking Instructions
- 1
Heat the olive oil in a skillet. Add the onions to the oil and sauté for 2-3 minutes over medium heat or until the onions are translucent.
- 2
Add your Arborio rice. Stir the rice well with the onions and oil until the rice is coated with the oil.
- 3
Add the wine. When the wine is almost absorbed, reduce the heat and ladle in enough stock to cover the risotto.
- 4
When the added stock is almost absorbed, re-cover the risotto with more stock.
- 5
Continue this process for about 20 minutes or until the risotto is tender to your liking.
- 6
When the stock absorption rate slows down considerably, add the asparagus and drizzle in the lemon juice.
- 7
Let it stand for 3-4 minutes and then serve in bowls wrapping the risotto with the Parma ham.
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