Asparagus Risotto

Asparagus Risotto

 

Ingredients:

1 lb. fresh asparagus

1 med. onion (1 c. chopped)

3 tbsp. butter or olive oil & 1 tbsp. for the end

1 1/2 c. rice

1/2 c. dry white wine

5 to 5 1/2 c. chicken broth, heated to simmering

1/2 c. freshly grated Parmesan cheese

1/4 c. fresh chopped parsley

Ground black pepper

 

Directions:

 

1. Cut up asparagus in 2 inch pieces minus the end of stems.
2. Chop the onion.
3. Melt the butter in a large saucepan over medium heat.
4. Saute the onion until soft not brown.
5. Stir in rice uncooked.
6. Cook for 1 minute, stirring rice into butter and onions.
7. Add the wine and bring to boil, stirring constantly.
8. When most of wine is absorbed add first 1/2 cup of chicken broth.
9. Cook rice at gentle boil, stirring frequently.
10. Continue to add broth in 1/2 cup portions as it is absorbed until 5 cups of broth is used up.
11. Add the asparagus after the first 10 minutes of adding the broth.
12. Use last 1/2 cup of broth if rice still tastes too firm.
13. When ready the risotto will have a creamy sauce.
14. Remove the pan from the heat.
15. Stir in remaining tablespoon of butter, Parmesan cheese, parsley and ground pepper.
16. Serve at once.