Asparagus Risotto
Description
Risotto prepared with onion and asparagus makes a fantastic meal or even a side dish. It can be made with vegetable stock for a vegetarian dish or with chicken stock. Serve with a side salad a garlic toast.
Ingredients
1 lb. asparagus, trimmed, cut into 2 inch lengths
5 c. vegetable or chicken stock/broth
2 T. olive oil
1/2 c. chopped onion or mixture of onion and shallots
1/4 c. celery
2 garlic cloves
1 c. good quality Arborio rice
3/4 c. dry white wine
3- 6 T. butter
1/2 - 3/4 c. freshly grated Parmesan or Parmiggiano-Reggiano cheese
salt and pepper, to taste
fresh basil, chopped
Directions
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Blanch asparagus pieces in a large pot of well salted boiling water for 2 minutes; drain. Rinse asparagus under cold water; drain well.
Bring stock/broth to a simmer in a small saucepan; reduce heat to low, keeping hot.
Heat olive oil in heavy large saucepan over medium heat; add chopped onion and celery; sauté until translucent, about 4 minutes; add garlic; saute about 1 minute; add rice; stir 3 minutes; add dry white wine; cook until liquid evaporates.
Continue cooking until rice is tender but still slightly firm in center and mixture is creamy, adding chicken stock/broth 1 cup or ladle at a time and stirring almost constantly, about 20 minutes.
Add blanched asparagus pieces; stir until heated through, about 2 minutes.; remove from heat. Add butter; stir until incorporated.
Stir in cheese; stir in basil; season risotto to taste with salt and pepper. Serve immediately.
Makes 4 servings.