Asparagus Risotto

By charlotteh371

This was awesome!!! I reduced the cheese to 3/4 cup, added S, added extra broth 1/2-3/4 extra, used whole milk instead of cream (thats what I had) and loved this!!! Will make it again and try it with different veggies!

Ingredients

• 1 tablespoon butter
• 1 onion, finely chopped
• 3/4 lb asparagus, chopped in 1 inch lengths
• 3 garlic cloves, crushed
• 1 1/2 cups arborio rice
• 4 cups chicken broth
• 1/4 cup cream
• 1 cup grated parmesan cheese
• 1/4 cup fresh basil, chopped

Preparation

Step 1

1 Melt the butter in the pan and add the onions on medium-low heat.

2 Cook for 4 minutes, then add the garlic.

3 Cook for 1 minute, then add the rice.

4 Stir until well coated.

5 Add 1/2 cup of stock to the rice, stirring until absorbed.

6 Then add the asparagus.

7 Continue adding the stock in 1/2 cup increments, stirring after each addition until the stock has been absorbed.

8 (Should take about 20-25 minutes.) Add the cream, cheese, and basil stirring gently to combine.