Nothing says Christmastime like...

...falling leaves.

Can we give a slow-clap for the oak in our front yard?  It suddenly decided *now* would be an appropriate time to shed its leaves.

And yes- we have a burned out bulb.

Just keeping expectations low for my fellow home-owners.

Know what else is not really seasonally appropriate?

Asparagus.  But when I found a super easy recipe for asparagus risotto, and my one true love Aldi's had nice asparagus on sale, it was a green light.

Asparagus and Lemon Risotto
1 cup chopped yellow onion
2 tablespoons butter
2 tablespoons olive oil
1/2 teaspoon jarred minced garlic
2 cups uncooked Arborio rice
5 cups unsalted chicken broth
1 pound asparagus, trimmed and into 1/2"-ish pieces
1/2 teaspoon grated lemon zest
1 1/2 tablespoons fresh lemon juice
1/2 teaspoon salt
1/2 teaspoon black pepper
3 oz shaved Parmesan or Reggiano cheese

1. Heat a pan over medium-high heat.  Add butter and oil.  Stir in garlic and onions.  Cook 5 minutes, or until onions are slightly tender.  Add rice.  Stir constantly for 3 minutes.
2. Add 1/2 cup broth.  Continue stirring.  Once most of the broth has been absorbed, add another 1/2 cup.
3.  Keep slowly adding broth and letting it get absorbed.  This is what makes risotto so creamy.
4. Once all five cups of broth have been added (took me only about 12-15 minutes), add asparagus.  Switch heat to low and cover, letting asparagus get somewhat steamed.  Stir every few minutes until asparagus is slightly softened.
5. Stir in salt, pepper, lemon zest, and lemon juice.  Add cheese last.  Serve immediately. 

 Onions and garlic simmering. 

 Stir the rice continously to allow it to absorb broth evenly.

 Add seasonings before serving. 

Yummmm.  Nice lemony asparagus and creamy cheesy rice.

Makes 6 servings.  Per serving: 350 calories, 12 g fat, 13 g protein, 5 g fiber

Now onto shoveling the leaves...or raking the snow.