Creamy Asparagus Risotto

Recipe from Taste of the South
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  • 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
Snap off tough ends of asparagus; discard tough ends. Cut asparagus into 1-inch pieces; set aside.
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.
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.
Stir in asparagus.
Stir in remaining hot chicken broth, 1/2 cup at a time, allowing liquid to be absorbed after each addition and stirring constantly.
Add cheese, stirring until melted. Serve immediately.
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