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, Parmesan cheese, salt and pepper. Serve immediately.
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Average Rating:
tkuehl
Dec 10, 2019
I love risotto! That being said, I did tweak this recipe just a bit. I substituted shallots for the onions. , And diced the asparagus and steamed in the microwave for 5-minutes on high power in a microwave steamer. Then used half olive oil and half butter. Thumbs up!
Fishboy1
Dec 11, 2009
I love risotto and have made this basic recipe many times, but I've added a tablespoon of lemon zest with the asparagus. This adds just the amount of zing to make this a recipe you'll make again. Another variation on this is to add either pre-cooked chicken pieces with the asparagus, or raw shrimp added just before the asparagus and cooked through.
Reviews
I love risotto! That being said, I did tweak this recipe just a bit. I substituted shallots for the onions. , And diced the asparagus and steamed in the microwave for 5-minutes on high power in a microwave steamer. Then used half olive oil and half butter. Thumbs up!
I love risotto and have made this basic recipe many times, but I've added a tablespoon of lemon zest with the asparagus. This adds just the amount of zing to make this a recipe you'll make again. Another variation on this is to add either pre-cooked chicken pieces with the asparagus, or raw shrimp added just before the asparagus and cooked through.