Asparagus-and-Green Onion Risotto |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Ingredients:
2 tablespoons butter |
3/4 cup chopped green onions |
1/2 teaspoon chopped fresh thyme |
1 1/2 cups uncooked arborio rice (short-grain) |
5 cups low-sodium chicken broth |
1/2 pound fresh asparagus, cut into 1-inch pieces |
1/3 cup freshly grated parmesan cheese |
garnish: shaved fresh parmesan cheese |
Directions:
1. Melt butter in a large heavy saucepan over medium heat; add green onions and thyme, and sauté 1 minute or until onions are soft. Add rice, stirring to coat. Add 2 1/2 cups broth, and bring to a boil. Reduce heat to medium-low; simmer, stirring occasionally, 15 minutes. Add 1/2 cup broth, and cook, stirring constantly, until liquid is absorbed. Repeat procedure with remaining broth, 1/2 cup at a time. (Total cooking time is about 20 minutes.)
2. Stir in asparagus. Simmer 3 to 5 more minutes or until asparagus is tender and mixture is creamy. Stir in Parmesan cheese. Serve immediately. Garnish, if desired.
|
|