Asparagus Risotto

This is a lovely, vegetarian light-purple risotto that contrasts very prettily with the asparagus. Not enough light to take a good picture, so you'll have to imagine it. You could also make it with white wine for a non-purple risotto, of course.

Asparagus Risotto

2 cups arborio rice
2/3 cup red wine
1 cup skim milk
lots of hot water -- approximately 6 cups
1/2 onion, chopped finely
1 large garlic clove, chopped finely
1/2 cup grated Parmesan cheese
salt and pepper to taste
grated rind of 1 medium lemon
1 tsp butter
1 large bunch asparagus, cut into 1.5-inch sections
a small amount of olive oil

Asparagus: you can either do this before the rice, which takes a lot of attention, or start it before and continue simultaneously. Wash asparagus, and do not dry thoroughly. Heat a very small amount of olive oil in a large skillet over medium-high heat. Add asparagus and cook, stirring frequently, until just tender and beginning to be brown and wrinkled in spots. Set aside when done.

Rice: Melt the butter in the bottom of a large saucepan over medium heat. Add the onions and garlic and cook, stirring frequently, about 5 minutes, until translucent. Add the rice, and cook one or two minutes; lower the heat to medium-low. Then add half the wine, and stir until it has been absorbed. Add the other half, and do the same. Then add a cup or so of water and the soy sauce; stir occasionally until absorbed. (You don't actually have to stir the whole time to get a good texture, but it helps keep anything from sticking to the pan.) Add another cup of water, and do the same. Add half the milk, stir till absorbed, and add the other half of the milk. Continue adding water a half cup or cup at a time until the rice is cooked and has an al dente texture, about 20 minutes. Turn off the heat, and add the cheese, lemon zest, salt and pepper; stir until incorporated.

To serve, stir in 2/3 of the asparagus. Spoon into bowls and top with remaining asparagus.

Serves 4 as a main course.