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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 1 |
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Risotto is a good and simple staple to have in your recipe repertoire. Here's a cost-saving tip: You can substitute sushi rice for pricier Arborio with the same excellent results. Ingredients:
4 cups vegetable or chicken broth |
2 tablespoons olive oil |
4 green onions, chopped |
1 cup arborio or sushi rice |
2 pounds asparagus, ends trimmed and cut into 2-in. pieces |
2 tablespoons unsalted butter |
1/2 cup grated parmesan cheese |
Directions:
1. In a small saucepan, bring broth to a simmer.
2. Heat oil in a large pot. Add onions and rice and cook, stirring, until rice is browned, about 5 minutes. Stir in broth, 1/2 cup at a time, and cook, stirring constantly until almost all the broth is absorbed before adding more, until rice is al dente, about 20 minutes; add hot water if you need more liquid. About 5 minutes before rice is done, add asparagus, butter, and parmesan and cook until asparagus is tender-crisp.
3. Note: Nutritional analysis is per serving.
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