Recipe from Taste of the South
1 hr 10 mins
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.
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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