Creamy Asparagus Risotto
Recipe from Taste of the South



by 2  people


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Ingredients
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    1   pound 
    fresh asparagus
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    2   tablespoons 
    butter
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    1   
    small onion, chopped
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    1 1/2  cups 
    Arborio rice or short-grain rice, uncooked
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    1   cup 
    dry white wine
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    4   cups 
    hot chicken broth, divided
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    1  5  ounce package 
    shredded Parmesan cheese

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.
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