RISOTTO WITH ASPARAGUS

Risotto with Asparagus image

Provided by Taste of Home

Time 40m

Yield 12 servings.

Number Of Ingredients 9

1 pound asparagus, trimmed and cut into 2-inch pieces
7-1/2 cups chicken broth
1/2 cup finely chopped onion
1/4 cup olive oil
3 cups uncooked arborio rice
1 cup dry white wine
1 tablespoon butter
1/4 cup grated Parmesan cheese
Salt and pepper to taste

Steps:

Place asparagus in a large saucepan; add 1/2 in. of water. Bring to a boil. Reduce heat; cover and simmer for 3 minutes or until crisp-tender. Drain and set aside., In a large saucepan, bring broth to a boil. Reduce heat; cover and maintain at a simmer. In a large heavy skillet, cook onion in oil over medium heat until tender. Add rice and stir to coat well; cook 3 minutes longer. Add wine and cook until absorbed., Stir in 1 cup simmering broth. Cook until broth is almost completely absorbed, stirring frequently, then add another cup of simmering broth. Repeat until only about 1/4 cup of broth remains (discard remaining broth); the process should take about 20 minutes. Rice should be slightly firm in center and look creamy., Add asparagus; heat through. Remove from the heat; add the butter, Parmesan cheese, salt and pepper. Serve immediately.

Nutrition Facts :