Asparagus Risotto

Suzy Dudley

By
@LilSuzHomemaker

You can substitute the asparagus for several difference vegetables. This is even better the next day.


Featured Pinch Tips Video

Serves:

6

Prep:

35 Min

Cook:

25 Min

Ingredients

1 bunch
asparagus, fresh
4 c
chicken stock, light
3 Tbsp
butter
1 1/2 c
arborio rice
1/2 c
white wine
1/2 c
parmigiano-reggiano, grated
1/2 tsp
salt
1/4 tsp
pepper

Directions Step-By-Step

1
In a medium saucepan, bring the stock to a boil. Add the asparagus spears to blanch for 2-5 minutes. Remove the asparagus and place in an ice bath. Remove from both once cooled and set aside. Keep the stock warm over a low heat.
2
In a large saucepan, melt 2 tablespoons over medium-high heat. Add the onion and cook until softened, about 3 minutes.
3
Add the rice and stir to coat with butter. Toast the rice, stirring constantly for about 3 minutes.
4
Add the wine, and continue stirring until most is absorbed.
5
Add 1/2 cup of warm stock, continuously stirring until all absorbed. Continue with the remaining stock, 1/2 cup at a time and allowing each addition to be absorbed. Continue until rice is tender to the bite and the mixture is creamy (about 20 to 25 minutes).
6
Remove from heat, stir in the cheese, salt and pepper.
7
Cut up asparagus into bit size pieces, stir into the risotto.