Asparagus Risotto

4 cloves garlic, minced
1 bunch scallions, whites and greens separated and thinly sliced
3 Tbs extra-virgin olive oil
1 cup short-grain brown rice
1 cup dry white wine
5 cups water
1/2 lb asparagus, cut into pieces
1/2 lemon, zested and juiced
1/2 cup grated Parmesan cheese
1/2 tsp. kosher salt

In a large, deep skillet, saute the garlic and scallion whites for 1 minute in the oil. Stir in the rice to coat evenly with the oil. Stir in the wine and simmer until absorbed. Stir in 3 cups of boiling water and simmer, stirring occasionally, partially covered, until the water is absorbed, about 35 minutes.

Stir in 1 cup of boiling water. Simmer while stirring continuously for 5 minutes. Stir in the asparagus and more boiling water if the rice is dry. Cook until the asparagus is tender crisp, about 3 minutes.

Remove from the heat. Add the lemon zest and juice and the Parmesan. Season with up to 1/2 tsp. salt and plenty of black pepper. Garnish with scallion greens. Serves 6.

Per serving (1 cup)
Calories: 260
Total fat: 10g
Sat. fat: 2.5g
Protein: 6g
Sodium: 280mg
Cholesterol: 5mg
Carbohydrates: 31g
Fiber: 3g