Creamy Asparagus Risotto
Prep Time:
10 mins
Total Time:
1 hr 10 mins
Servings:
8 servings
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
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.
Add Your Review
Recommended Recipe:
Winter Squash Risotto
Sweet winter squash and earthy shiitake mushrooms are delicious in this creamy risotto.
See RecipeMore Great Recipe Ideas from Taste of the South
