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

Steps

1. Blanch asparagus pieces in a large pot of well salted boiling water for 2 minutes; drain. Rinse asparagus under cold water; drain well.
2. Bring stock/broth to a simmer in a small saucepan; reduce heat to low, keeping hot.
3. 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.