Fresh Asparagus Risotto
- Ethnicity: Italian
- Base: Other
- Course: Side Dish
- Prep Time: 30-60 Minutes
- Difficulty: Easy
- Serving Size: 6
Ingredients:
| Amount | Ingredient |
|---|---|
| 3 c | water |
| 2 c | chicken broth |
| 3 T | butter or margarine |
| 1 lb | asparagus spears, diagonally sliced into 1 inch pieces |
| 1/2 c | chopped onion |
| 1 c | California arborio or California medium grain rice, uncooked |
| 1/3 c | dry white wine |
| 1/2 c | heavy cream |
| 1/4 c | grated Parmesan cheese |
| 1/2 t | salt |
| 1/4 t | ground white pepper |
Directions:
1| Heat water and broth in 2-quart saucepan over medium heat until it comes to a simmer. Reduce heat to low and keep warm.
2| Melt 2 tablespoons butter in large saucepan over medium heat; add asparagus and cook until tender crisp.
3| 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.
4| 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.
5| 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.
6| Serve immediately.
Each Serving Provides:
275 calories, 10 grams protein, 15 grams fat, 24 grams carbohydrate, 1 grams dietary fiber, 46 milligrams cholesterol and 853 milligrams sodium.