Creamy Asparagus Risotto

Recipe from Taste of the South
Ingredients
  • 1 pound fresh asparagus
  • 2 tablespoons butter
  • 1 small onion, chopped
  • 1 1/2 cups Arborio rice or short-grain rice, uncooked
  • 1 cup dry white wine
  • 4 cups hot chicken broth, divided
  • 1 5 ounce package shredded Parmesan cheese
Related Video
How to Steam Asparagus

Learning how to steam asparagus allows you to reap all of the benefits from the nutrient packed vegetable. It pairs perfectly with any meat for a well rounded meal.

Directions
1. 
Snap off tough ends of asparagus; discard tough ends. Cut asparagus into 1-inch pieces; set aside.
2. 
In a Dutch oven, melt butter over medium heat on stovetop. Add onion; cook for 2 to 3 minutes, stirring constantly. Add rice; cook for 2 to 3 minutes, or until very lightly browned, stirring constantly. Stir in wine; cook until wine is absorbed, stirring occasionally.
3. 
Reduce heat to medium low. Add 1/2 cup hot chicken broth; cook, stirring constantly until liquid is absorbed. Repeat procedure 3 more times, adding 1/2 cup hot chicken broth at a time (1 1/2 cups total), allowing liquid to be absorbed after each addition, and stirring constantly.
4. 
Stir in asparagus.
5. 
Stir in remaining hot chicken broth, 1/2 cup at a time, allowing liquid to be absorbed after each addition and stirring constantly.
6. 
Add cheese, stirring until melted. Serve immediately.
Comments
Back to Top