Sesame Asparagus Risotto

Directions

• In a large saucepan, bring broth to a simmer; keep hot. In another large saucepan, heat butter over medium heat. Add rice; cook and stir 1-2 minutes or until rice is coated.
• Stir in 1 cup hot broth. Reduce heat to maintain a simmer; cook and stir until broth is absorbed. Add an additional 2 cups broth, 1/2 cup at a time, cooking and stirring until broth has been absorbed after each addition. Stir in asparagus.
• Continue stirring in remaining broth, 1/2 cup at a time, until rice is tender but firm to the bite and risotto is creamy. Remove from heat; stir in orange zest.
• Serve immediately. Drizzle top with sesame oil; sprinkle with almonds and sesame seeds.