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Prep Time: 0 Minutes Cook Time: 31 Minutes |
Ready In: 31 Minutes Servings: 8 |
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Asparagus Risotto is a great way to enjoy all that yummy asparagus that are in season right now. I typically use chicken broth but you can also use vegetable broth if you want to keep it a vegetarian dish. Risotto can be served as an appetizer or a side in small portions or as a main dish in larger portions. Ingredients:
1 large bunch of asparagus, washed and trimmed |
2 cups uncooked arborio rice |
1 tablespoon butter |
1 cup finely chopped white onion |
2 garlic cloves, minced |
3/4 cup white wine |
4 cups chicken broth |
1/4 cup heavy cream |
1/2 cup grated parmesan |
salt and pepper (to taste) |
white truffle oil to drizzle |
additional grated parmesan (to serve) |
Directions:
1. Place the asparagus in boiling water and boil for 2-3 minutes.
2. Drain and place in ice water to stop cooking and to help lock in the bright green color.
3. Cut the asparagus into small pieces, save the tips separately.
4. Puree the asparagus pieces with 1/2 cup of water and strain the puree.
5. Warm the broth in a medium sized pan, keep it simmering as it needs to be warm when it is added to the rice.
6. In a pan heat the butter, then sauté the onions and garlic until soft.
7. Add the Arborio rice and stir until coated with butter.
8. Stir in the wine, cook until the wine is reduced.
9. Add 1 cup of the warm broth, stir regularly and cook until the broth has reduced.
10. Add another cup of broth and continue the same process until all the broth is used and the rice starts to get tender, about 20-25 minutes.
11. Add the asparagus puree and the cream, stir well and cook for another 3-5 minutes.
12. Add grated parmesan and asparagus tips, stir well.
13. Serve sprinkled with additional parmesan cheese and drizzled with the white truffle oil.
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