asparagus risotto
(2 ratings)
We love risotto and especially this version. I often times will add other veggies too depending what I have in the refer.
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(2 ratings)
yield
4 serving(s)
prep time
10 Min
cook time
20 Min
method
Stove Top
Ingredients For asparagus risotto
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1 lbasparagus, trimmed, cut into 2-inch lengths
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5 clow-salt chicken broth
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2 Tbspolive oil
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1/2 conion, chopped
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1 1/2 carborio rice, or medium-grain white rice
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1/2 cdry white wine
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6 Tbspunsalted butter
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3/4 cgrated parmesan cheese (about 3 ounces)
How To Make asparagus risotto
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1Blanch asparagus pieces in large pot of boiling, salted water 2 minutes. Drain. Rinse asparagus under cold water. Drain asparagus well.
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2Bring chicken broth to simmer in small saucepan. Reduce heat to low and keep broth hot.
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3Heat olive oil in heavy large saucepan over medium heat. Add chopped onion and saute until translucent, about 4 minutes.
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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.
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5Add blanched asparagus pieces and stir until heated through, about 2 minutes. Remove from heat.
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6Add 6 tablespoons butter and stir until incorporated.
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7Stir in grated Parmesan cheese. Season risotto to taste with salt and pepper.
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