Asparagus Risotto
By garciamoss
Rate this recipe
4.7/5
(17 Votes)
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
Details
Adapted from food.com
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.
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