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1
Steam asparagus in 1 cup chicken broth.
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2
When asparagus is tender, set aside tips.
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3
Combine remaining asparagus with broth used to steam asparagus.
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4
Add lemon zest.
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5
Puree asparagus, steaming liquid and lemon zest together.
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6
A stick blender is ideal for this, but a blender works just fine.
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7
Set aside processed asparagus, broth and zest.
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8
Heat remaining broth in saucepan or microwave.
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9
In deep skillet or saucier, toast pine nuts, then remove from pan and set aside.
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10
Heat olive oil over medium heat in same pan.
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11
Saute onion, carrot and garlic 3-5 minutes, over low heat, seasoning with salt and pepper, until onions are translucent and carrots are softened; do not brown vegetables.
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12
Stir in rice.
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13
Saute another 3-5 minutes, stirring, until rice is covered with oil and glistening.
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14
Still over medium heat, add heated broth 1/2 cup at a time, stirring almost constantly and adding more broth as each previous addition is absorbed.
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15
When all of broth has been added, add asparagus-broth-lemon zest puree, 1/2 cup at a time, until rice is tender and almost all liquid has been absorbed.
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16
It will take 20-30 minutes to incorporate all liquid - your patience will be rewarded!
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17
Gently fold in reserved asparagus tips and toasted pine nuts.
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18
Remove from heat.
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19
Stir in butter and parmesan.
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20
Serve immediately.
