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Ingredients
| asparagus: 1.25 lbs (trimmed) |
| chicken broth - low sodium: 2 cups |
| olive oil: 2 Tbl |
| onions (chopped): 1 1/2 cups |
| Arborio rice: 1 1/2 cups |
| grated parmesan cheese: 1/4 cup (freshly grated) |
| salted butter: 2 Tbl |
| parmesan cheese (grated): 1/4 cup (shaved) |
Asparagus Risotto - Ristorante Da Mino, Pavia Province, Italy
Credit: Food.com
User rating:
-
Prep Time
40 min -
Cook Time
0 min -
Servings
6 serving(s)
Tags
- Bring 5 cups salted water to boil in large saucepan. Add asparagus and cook until crisp-tender, about 4 minutes. Using tongs, transfer asparagus to bowl of ice water; cool. Drain (reserving 3 1/2 cups cooking liquid in saucepan). Cut off asparagus tips; reserve. Cut stalks into 1/4-inch thick rounds.
- In saucepan, combine reserved cooking iquid and broth . Bring to simmer. Reduce heat to low.
- Heat oil in large saucepan over medium heat. Add onion; saute until translucent, about 5 minutes. Add rice; stir 2 minutes. Add 3/4 cup hot liquid. Simmer until liquid is absorbed, stirring often. Add asparagus rounds. Cook until rice is just tender and risotto is creamy, adding liquid 3/4 cup at a time, stirring often and allowing each addition to be absorved before adding next, about 20 minutes.
- Mix reserved asparagus tips, grated cheese and butter into rice. Season to taste with salt and pepper. Top with shaved cheese.