Asparagus RisottoFrom ebonyeyedenigma 7 years ago
- 1 large bunch of asparagus, washed and trimmed shopping list
- 2 cups uncooked arborio rice shopping list
- 1 Tablespoon butter shopping list
- 1 cup finely chopped white onion shopping list
- 2 garlic cloves, minced shopping list
- 3/4 cup white wine shopping list
- 4 cups chicken broth shopping list
- 1/4 cup heavy cream shopping list
- 1/2 cup Grated Parmesan shopping list
- salt and pepper (to taste) shopping list
- White truffle oil to drizzle shopping list
- Additional Grated Parmesan (to serve) shopping list
How to make it
- Place the asparagus in boiling water and boil for 2-3 minutes.
- Drain and place in ice water to stop cooking and to help lock in the bright green color.
- Cut the asparagus into small pieces, save the tips separately.
- Puree the asparagus pieces with ½ cup of water and strain the puree.
- Warm the broth in a medium sized pan, keep it simmering as it needs to be warm when it is added to the rice.
- In a pan heat the butter, then sauté the onions and garlic until soft.
- Add the Arborio rice and stir until coated with butter.
- Stir in the wine, cook until the wine is reduced.
- Add 1 cup of the warm broth, stir regularly and cook until the broth has reduced.
- Add another cup of broth and continue the same process until all the broth is used and the rice starts to get tender, about 20-25 minutes.
- Add the asparagus puree and the cream, stir well and cook for another 3-5 minutes.
- Add grated parmesan and asparagus tips, stir well.
- Serve sprinkled with additional parmesan cheese and drizzled with the white truffle oil.
The Cookebonyeyedenigma Seattle, WA
The Rating8 people
This looks amazing. Very nice recipe.
Markmark555 in Center Of The World Ma' Center Of The World loved it
I have never made risotto. This recipe makes me want to give it a try. I haven't tried truffle oil either. I think I am afraid I will like it. I hear it is quite pricey.lasaf in St. Paul loved it
I love risotto and asparagus! This recipe is right up my alley! Looks so elegant and delicious! Nice addition of truffle oil here, too!juels in Clayton loved it
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