Risotto With Asparagus
Risotto With Asparagus
Rating: (1 rated)
Recipe Yield: Total time: 25 minutes | Serves 4
Ingredients
4 1/2 cups chicken broth 2 tablespoons butter 1 tablespoon olive oil 1/3 cup finely chopped onion 1 clove garlic, minced 1 1/2 cups Arborio rice 1/2 cup white wine 2 cups inch-long cooked asparagus pieces 1/4 cup whipping cream 1/4 cup grated Parmesan cheese, preferably Parmigiano-Reggiano Freshly ground pepper
Preparation

Step 1 Bring the chicken broth to a simmer in a small saucepan.

Step 2 Heat the butter and oil in a 3 1/2- to 4-quart saucepan or Dutch oven over medium heat. Swirl to coat the pan, and then add the onion and garlic. Cook until softened but not browned, about 3 minutes.

Step 3Add the rice and stir until the grains are well coated with oil, about 1 minute. Add the wine and let come to a boil.

Step 4Add 1/2 cup of broth to the rice and cook, stirring frequently, until the rice has almost completely absorbed the liquid. Adjust the heat so the risotto is kept at a slow simmer.

Step 5 Repeat, adding 1/2 cup of broth at a time. At about 18 minutes, the rice will be plump and cooked through with a nice texture of individual grains.

Step 6Add the asparagus and any remaining broth, plus the cream and Parmesan. Stir gently for 1 minute, allowing some of the liquid to be absorbed and the asparagus to heat through. Add pepper to taste. Spoon the risotto into warm flat bowls and serve immediately.

Description
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