Vicki Butts (lazyme)
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- 1 lb
- asparagus, trimmed, cut into 2-inch lengths
- 5 c
- low-salt chicken broth
- 2 Tbsp
- olive oil
- 1/2 c
- onion, chopped
- 1 1/2 c
- arborio rice, or medium-grain white rice
- 1/2 c
- dry white wine
- 6 Tbsp
- unsalted butter
- 3/4 c
- grated parmesan cheese (about 3 ounces)
1Blanch asparagus pieces in large pot of boiling, salted water 2 minutes. Drain. Rinse asparagus under cold water. Drain asparagus well.
2Bring chicken broth to simmer in small saucepan. Reduce heat to low and keep broth hot.
3Heat olive oil in heavy large saucepan over medium heat. Add chopped onion and saute until translucent, about 4 minutes.
4Add rice and stir 3 minutes. Add dry white wine and cook until liquid evaporates. Continue cooking until rice is tender but still slightly firm in center and mixture is creamy, adding chicken broth 1 cup at a time and stirring almost constantly, about 20 minutes.
5Add blanched asparagus pieces and stir until heated through, about 2 minutes. Remove from heat.
6Add 6 tablespoons butter and stir until incorporated.
7Stir in grated Parmesan cheese. Season risotto to taste with salt and pepper.