Asparagus Risotto

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 1 lb asparagus, trimmed, cut into 2-inch lengths
• 5 cups low sodium chicken broth
• 2 tablespoons olive oil
• 1/2 cup onion, chopped
• 1 1/2 cups arborio rice or 1 1/2 cups medium-grain rice
• 1/2 cup dry wine
• 6 tablespoons butter (3/4 stick)
• 3/4 cup parmesan cheese, freshly grated (about 3 ounces)

Recipe

• 1 blanch asparagus pieces in large pot of boiling, salted water 2 minutes.
• 2 drain.
• 3 rinse asparagus under cold water.
• 4 drain asparagus well.
• 5 bring chicken broth to simmer in small saucepan.
• 6 reduce heat to low and keep broth hot.
• 7 heat olive oil in heavy large saucepan over medium heat.
• 8 add chopped onion and sauté until translucent, about 4 minutes.
• 9 add rice and stir 3 minutes.
• 10 add dry wine and cook until liquid evaporates.
• 11 continue cooking until rice is tender but still slightly firm in center and mixture is creamy, adding chicken broth 1 cup at a time and stirring almost constantly, about 20 minutes.
• 12 add blanched asparagus pieces and stir until heated through, about 2 minutes.
• 13 remove from heat.
• 14 add 6 tablespoons butter and stir until incorporated.
• 15 stir in grated parmesan cheese.
• 16 season risotto to taste with salt and pepper.