Asparagus Risotto
From raventx1 17 years ago
- 40 minutes to make
- Serves 6
wonderful side dish for fish or top with grilled shrimp for the main event
Ingredients
- 3 cups water shopping list
- 2 cups chicken broth shopping list
- 3 tablespoons butter or margarine, divided shopping list
- 1 pound fresh asparagus spears, diagonally sliced into 1 inch pieces shopping list
- 1/2 cup chopped onion shopping list
- 1 cup uncooked arborio or medium grain rice shopping list
- 1/3 cup dry white wine shopping list
- 1/2 cup heavy cream shopping list
- 1/4 cup grated parmesan cheese shopping list
- 1/2 teaspoon salt shopping list
- 1/4 teaspoon ground white pepper shopping list
How to make it
- Heat water and broth in 2 quart saucepan over medium heat until it comes to a simmer.
- Reduce heat to low and keep warm.
- Meanwhile, melt 2 tablespoons butter in large saucepan over medium heat; add asparagus and cook until tender crisp. Remove asparagus; set aside.
- In same saucepan, cook onion in remaining 1 tablespoon butter until soft
- Add rice and stir 2 to 3 minutes.
- Add wine; stir until absorbed. Increase heat to medium high; stir in 1 cup water/broth mixture.
- Cook uncovered, stirring frequently, until liquid is absorbed.
- Continue stirring and adding remaining water/broth mixture 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.
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