ASPARAGUS RISOTTO
Make and share this Asparagus Risotto recipe from Food.com.
Provided by Normaone
Categories One Dish Meal
Time 45m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In a large saucepan bring at least 5 cups salted water to a boil and add the asparagus.
- Cook 4 minutes.
- Drain, reserving 3+1/2 cups cooking liquid.
- Place asparagus in a bowl of ice water to stop the cooking process.
- Drain and cut the tips off the asparagus.
- Cut the stalks into 1/4 inch rounds.
- Keep tips and stalks separate.
- Place chicken broth and reserved cooking liquid in a saucepan and bring to a simmer.
- Reduce heat to low.
- In a large saucepan, heat oil over medium heat.
- Add onion and saute 5 minutes.
- Add rice and continue sauteing 2 minutes, stirring.
- Add 3/4 c hot liquid and simmer, stirring frequently, until is absorbed.
- Add asparagus rounds and 3/4 cup hot liquid.
- Simmer, stirring frequently, until liquid is absorbed.
- Continue adding hot liquid, 3/4 cup at a time, simmering and stirring frequently, until rice is cooked and liquid has been absorbed.
- Mix in the reserved asparagus tips, butter and grated cheese.
- Season to taste with salt and pepper.
- Place into serving bowls and top with shaved Parmesan.
Nutrition Facts : Calories 338.2, Fat 11.7, SaturatedFat 4.8, Cholesterol 17.5, Sodium 200.6, Carbohydrate 48.5, Fiber 4, Sugar 3.1, Protein 10.8
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