ASPARAGUS RISOTTO
We love risotto and especially this version. I often times will add other veggies too depending what I have in the refer.
Provided by Vicki Butts (lazyme)
Categories Rice Sides
Time 30m
Number Of Ingredients 8
Steps:
- 1. Blanch asparagus pieces in large pot of boiling, salted water 2 minutes. Drain. Rinse asparagus under cold water. Drain asparagus well.
- 2. Bring chicken broth to simmer in small saucepan. Reduce heat to low and keep broth hot.
- 3. Heat olive oil in heavy large saucepan over medium heat. Add chopped onion and saute until translucent, about 4 minutes.
- 4. Add 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.
- 5. Add blanched asparagus pieces and stir until heated through, about 2 minutes. Remove from heat.
- 6. Add 6 tablespoons butter and stir until incorporated.
- 7. Stir in grated Parmesan cheese. Season risotto to taste with salt and pepper.
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