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Risotto with Asparagus

Risotto with Asparagus
This is a rich-tasting, elegant dish! It gets great flavor from the onion and wine combination. —Stephanie Marchese
12 ServingsPrep: 10 min. Cook: 30 min.

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 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,
© Taste of Home 2012

2 of 2

Risotto with Asparagus (continued)

Directions (continued)

  • Parmesan cheese, salt and pepper. Serve immediately. Yield: 12
  • servings.
Nutrition Facts: 1 serving (3/4 cup) equals 264 calories, 7 g fat (2 g saturated fat), 4 mg cholesterol, 626 mg sodium, 42 g carbohydrate, 1 g fiber, 6 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
© Taste of Home 2012