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Ingredients
- 1 lb Asparagus, trimmed, cut into 2-inch lengths
- 5 c. Canned low-salt chicken broth
- 2 Tbsp. Extra virgin olive oil
- 1/2 c. Minced onion
- 1 1/2 c. Arborio rice or possibly medium-grain white rice
- 1/2 c. Dry white wine
- 6 Tbsp. Butter, (3/4 stick)
- 3/4 c. Freshly grated Parmesan cheese, (about 3 ounces)
Directions
- Blanch asparagus pcs in large pot of boiling, salted water 2 min. Drain. Rinse asparagus under cool water. Drain asparagus well.
- Bring chicken broth to simmer in small saucepan. Reduce heat to low and keep broth warm. Heat extra virgin olive oil in heavy large saucepan over medium heat. Add in minced onion and saute/fry till translucent/soft, about 4 min. Add in rice and stir 3 min. Add in dry white wine and cook till liquid evaporates. Continue cooking till rice is tender but still slightly hard in center and mix is creamy, adding chicken broth 1 c. at a time and stirring almost constantly, about 20 min. Add in blanched asparagus pcs and stir till heated through, about 2 min. Remove from heat. Add in 6 Tbsp. butter and stir till incorporated. Stir in grated Parmesan cheese. Season risotto to taste with salt and pepper.
- Serves 4.
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