Asparagus Risotto

Asparagus Risotto
Asparagus Risotto

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

Ingredients

  • 1

    lb asparagus, thick ends removed, spears chopped

  • 1/4

    C unsalted butter

  • 1

    shallot finely chopped

  • 1/4

    C rice

  • 1

    C dry white wine

  • 1/4

    C grated Parmesan cheese

  • Salt and pepper to taste

Directions

Bring a large pot of water to a boil. Add asparagus and cook until slightly softened, 3 to 4 minutes. Reserve 2 C cooking water and set aside. Drain asparagus and rinse under cold water. Set aside. Melt butter in a medium saucepan over medium heat. Add shallot and cook until softened but not browned, 3 to 5 minutes, stirring. Add rice and cook 3 minutes, stirring Add wine, bring to a boil over high, then reduce to a simmer. Cook until liquid is almost evaporated, stirring to prevent burning, 6 to 8 minutes Add reserved cooking water 1/4 C at a time to saucepan, allowing each batch of liquid to be cooked out before adding the next 1/4 Cup. Continue until the total 2 cups of cooking liquid has been used, stirring almost constantly. The process should take 10 to 20 minutes Add reserved asparagus and cheese to saucepan; stir to incorporate and warm through. Season with salt and pepper and serve immediately.

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