Risotto with Asparagus

Name: Risotto with Asparagus
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 12 servings.
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

This is a rich-tasting, elegant dish! It gets great flavor from the onion and wine combination. —Stephanie Marchese

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, Parmesan cheese, salt and pepper. Serve immediately.

Reviews

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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.