Risotto with Asparagus Recipe

Ingredients

• 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 Crisco® Pure 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

Directions

• 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. Yield: 12 servings.

Risotto with Asparagus published in Test Kitchen Favorites 2004 , p185