Asparagus Risotto Recipe

How to make it

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• Soak asparagus for 10 minutes in water and then rinse
• Cut off the tips and set aside
• Boil the stalks in 3 cups of lightly salted water
• When tender about 12 minutes press the stalks through a fine meshed colander and put the pulp back in the cooking water and keep the water hot
• Melt the butter in a deep sauce pan, over medium heat and sauté the onion and the asparagus tips for 5 to 7 minutes.
• Add the rice mixing and turning with a wooden spoon until the rice is coated in the fat so it is glossy
• Dilute the chicken cube in the hot asparagus water
• Add a little of the liquid to the rice lower the heat stir add more liquid as it reduces until the rice is al dente about 15 to 20 minutes.
• Add the ground pepper, taste and if needed salt if you wish.
• Add the1 tablespoon of butter and the cheese to the rice, stir well and serve it mediately
• If you don't have a chicken cube use chicken stock, I actually prefer the chicken stock but if I don't have any stock I use the cube. The arborio Rice is a must, the other types split and swell up. Stir the rice often so it doesn't stick to your pot.
• I am lactose intolerant so when I make this i use either Becel lactose-free margarine or Earth balance lactose-free spread.I don't add the cheese in, each add their own.
• You can get Arborio Rice pretty much at any grocery stores now. The Risotto usually takes 3 cups of broth but I always have more on hand just in case.