Asparagus & tomato risotto

This dish is creamy, hearty and wonderful on a cool evening.  I love the combo of asparagus, lemon and basil, and let's face it, a little wine!  I like to put wine in the dish, too!  Since we make our own wine, we always have an ample supply.  More about how to make wine later.  I use grape tomatoes (I call them Jael's tomatoes because she loves to pick them off the vine and eat them like candy), but you could certainly use cherry tomatoes!  This dish is great for Meatless Monday!

Ingredients:

1 cup Arborio rice
3 cups vegetable stock (I use Trader Joe's)
1/4 cup diced onion
1 clove garlic, minced
1 TB butter
1 lb asparagus (top halves of the spears only) cut into 1 inch pieces
Juice and zest of 2 lemons
handful of basil, sliced
15 or so grape tomatoes, sliced in half lengthwise
1 5-8 oz tub shredded Parmesan cheese
1/2 cup red or white wine
pinch of sea salt
dash of fresh ground pepper

Directions:

Saute' onion and garlic in butter in a medium sauce pan.  Cook 5-8 minutes or just until the edges of the onion are brown and add the rice.  Stir around and cook for another 5 or so minutes, until the rice starts to brown.  Add one cup of stock, stir and cook until all the liquid is absorbed.  Add another cup of stock, stir and cook until all the liquid is absorbed.  Add the last cup of stock, stir and cook until the liquid starts to absorb.  Add the asparagus, zest and lemon juice, tomatoes and wine.  Cook until all liquid is absorbed and the rice is nice and creamy.  Turn off the heat and add the basil, salt & pepper and parmesan cheese and mix thoroughly.  Serve with a sprinkle of parmesan cheese on top.

Servings: 4-6