Asparagus Risotto

I tried this tonight, and was extremely happy with it. I had to modify the recipe, because for some reason they didn't have any herbs or spices in it... there wasn't even salt or pepper. So here goes.

Asparagus Risotto

1 T.     Olive oil
1/2 c.   Chopped onion
1 c.      Sliced fresh mushrooms

1 1/2 c. Arborio rice, uncooked (I used basmati  and it worked fine, I just had to add more liquid)
2 t.       Grated lemon peel

2 1/4 c. Condensed chicken broth (I used Presidents Choice Organics Chicken Broth)
1 1/2 c. Water
1/2 c.    White wine (I didn't have any, and therefore used more water)
3 c.       Cut fresh asparagus, 2 inch (2.5 cm) pieces

1/3 c.    Water
1 t.        Salt
1 t.        Pepper
1 t.        Basil leaves
1 t.        Greek seasoning
1/2 t.     Garlic powder
Chopped fresh parsley, for garnish

Heat oil in large non-stick skillet or wok. Saute onion and mushrooms for 5 minutes until mushroom liquid is evaporated.

Stir in rice and lemon peel.

Combine chicken broth with first amount of water and wine. Add 1/2 cup broth mixture to rice. Cook, stirring constantly, until broth is absorbed. Add another 2 1/2 cups broth mixture, 1/2 cup at a time. Add asparagus. Add remaining 1 1/4 cups broth mixture, in 2 additions. Cook, stirring constantly, until liquid is absorbed and rice is tender and creamy. Ensure that the asparagus is tender. If it isn't, continue stirring on heat until they are.

Add second amount of water. Add the salt, pepper, basil leaves, greek seasoning, and garlic powder; stir. Remove from heat. Sprinkle with parsley. Serve immediately. Makes 5 cups.

Cookin' up a storm,
Not-So-Princess Lizzy