Risotto With Asparagus And Sun-Dried Tomatoes
Vicki Butts (lazyme)
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1 lbasparagus, trimmed
6 cliquid (include the cooking water from the asparagus and chicken broth)
1 smallonion, finely chopped
2 carborio rice
2sun-dried tomato halves, drained or reconstituted
1/4 cparmesan cheese, grated
2 Tbspfresh parsley, chopped
·pepper, to taste
How to Make Risotto With Asparagus And Sun-Dried Tomatoes
- Blanch the asparagus in a large skillet or pan of rapidly boiling water 2-3 minutes or until vivid green. Remove the asparagus from the pan and reserve the cooking water. Measure the cooking water and add stock to equal 6 cups and pour into a saucepan set over low heat. Allow to come to a low simmer.
- Cut the asparagus into 1-inch pieces. Melt the butter in a large pot set over medium heat and add the chopped onion, rice, and all the asparagus except the tips. Stir this mixture until the rice and vegetables are coated and the onion becomes translucent.
- Add 1/2 cup of the simmering broth and cook, stirring until the liquid is absorbed. Continue adding the broth slowly, 1/2 cup at a time, stirring until it is absorbed. Work slowly and do not add more broth until the previous 1/2 cup is fully absorbed. Work until all the broth is absorbed. Taste the risotto; it should be firm but not hard and the mixture creamy. If it is still tough, you may need to add more broth (bring to a simmer first).
- Off the heat, gently stir in the reserved asparagus tips along with the remaining ingredients. Serve immediately.