Risotto, Asparagus
- 5 cups broth
- 3 tablespoons butter
- 1 pound fresh asparagus spears, diagonally sliced into 1-inch pieces
- A pile of mushrooms (optional)
- 1/2 cup chopped onion
- 1 cup uncooked Arborio Rice
- 1/3 cup dry white wine or a splash of lemon juice or balsamic vinegar
- 1/2 cup light or heavy cream
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon ground white pepper
Preparation:
- Cook mushrooms in 1 tbsp butter
- Cook asparagus in 1 tbsp butter until tender crisp
- Heat broth in saucepan over medium heat until it comes to a simmer. Reduce heat to low and keep warm
- Cook onion in remaining 1 tbstp butter until soft
- Add rice to onion and stir 2 to 3 minutes
- Add wine/lemon juice/balsamic; stir until absorbed.
- Increase heat to medium-high; stir in 1 cup broth
- Cook uncovered, stirring frequently, until liquid is absorbed. Continue stirring and adding remaining broth 1 cup at a time, allowing each cup to be absorbed before adding another. Cook until rice is tender and mixture has a creamy consistency, approximately 25 to 30 minutes.
- Stir in asparagus, cream, cheese, salt and pepper.
- Stir until mixture is creamy, about 2 to 3 minutes. Serve immediately.
