Asparagus risotto with lemon and mint
Ingredients 3 ½ cups vegetable broth 3 cups water 4 tablespoons unsalted butter 1 medium onion, chopped salt 2 cups Arborio rice (risotto) 1 pound thin asparagus, chopped 1 cup dry white wine 1 cup Parmesan, grated ½ teaspoon grated lemon zest 2 tablespoons fresh mint, minced Directions 1) Bring the broth and water to a…