"You can use green, white or wild asparagus for this recipe. Contrary to the belief that "thinner is better" (when it comes to asparagus spears) choose somewhat thicker asparagus so that the tips can hold-up to the pressure cooking...."
INGREDIENTS
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1 pound (500g) asparagus
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4 cups (1L) water
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1 tablespoon olive oil
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1 medium red onion, chopped
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2 cups (400g) arborio rice
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¼ cup dry white wine
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2 teaspoons salt
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1 lemon wedge, squeezed (about ½ teaspoon of juice)
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garnish: 1 tablespoon extra-virgin olive oil