Asparagus Risotto
Asparagus Risotto
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  • 1 onion, finely chopped
  • 2 tablespoons (30 ml) olive oil
  • 2 cups (500 ml) Arborio rice
  • 1/2 cup (125 ml) white wine
  • 5 cups (1.25 litres) chicken broth, warm
  • 1 bunch asparagus, cut into 1/2-inch (1-cm) pieces and cooked
  • 3/4 cup (180 ml) grated Parmigiano-Reggiano cheese
  • Salt and pepper
  • Preparation
  • In a saucepan, sauté the onion in the oil over medium heat until translucent, about 5 minutes. Add the rice and cook for 1 minute, stirring to coat. Add the wine and reduce until almost dry.
  • Add the broth, 250 ml (1 cup) at a time, stirring frequently until the liquid is completely absorbed before adding more broth. Season with salt and pepper.
  • After 20 minutes of cooking, the rice should be al dente. Add the asparagus and Parmesan cheese and stir to combine. Adjust the seasoning.
  • Description
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