Asparagus Risotto

Asparagus Risotto


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You can pretty much add any vegetable to risotto, but asparagus is one of our favorites.

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Serving Size / Yield

6 servings


  • 5 C. chicken broth
  • 1 lb. fresh asparagus, trimmed
  • 4 Tbs. butter
  • 1 sm. onion, finely chopped
  • 2 C. medium-grain rice
  • 1/2 C. dry white wine
  • salt
  • pepper
  • 3/4 C. grated parmesan cheese

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Keep the broth warm over heat. Cut off asparagus tips, and set them aside. Cut the stems into 1/2-inch slices. Melt 3 Tbs. butter in a wide, saucepan. Add the onion and cook over medium heat, stirring occasionally, until very tender and golden, 10 minutes. Stir in asparagus stems. Cook for 5 minutes. Add the rice and cook until hot, 2 minutes. Add the wine and cook, stirring, until liquid evaporates. Pour 1/2 C. broth over rice. Cook until most of the liquid is absorbed.

Continue adding broth about 1/2 C. at a time. Stir every time you ad a bit. Adjust heat so the liquid simmer but rice doesn't stick to the pan. After 10 minutes, stir in asparagus tips. Season with salt and pepper. Use only as much broth as you think is needed. The rice should become tender, and risotto should become creamy. Taste it when you think it might be done. It should take about 18-20 minutes. If broth runs out, use hot water. Remove risotto from the pan. Stir in the cheese and the 1 Tbs. butter. Taste for seasoning and serve.

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