Asparagus Jalapeño Risotto

By tcasteel2000

Ingredients

• 2 to 3 tablespoons extra virgin olive
• oil
• 1/2 1/2
• red onion, diced
• 3 cloves garlic, minced
• 1 jalapeño, diced
• 1 cup Arborio rice
• 4 to 5 cups chicken broth
• 1 bunch asparagus, chopped into 1/2-inch pieces

Details

Servings 4
Adapted from everydayhealth.com

Preparation

Step 1

Place a large sauté pan over medium-high
heat. Add the olive oil and red onion and sauté until the onion is translucent,
about 5 minutes. Add the garlic and jalapeño and continue to sauté for another
10 minutes, until the onion is browned and the jalapeño is tender. Add the rice
and toss with the oil, onion, and jalapeño mixture until well coated and the
rice just begins to turn golden.

Add 1 cup of broth and stir until it is
absorbed by the rice. Add the next cup of broth and stir until absorbed. Add the
third cup of broth and the chopped asparagus. The asparagus will cook as the
broth is absorbed. Add the fourth cup of broth, making sure to test the rice
for doneness. Risotto should be served al dente and “brothy,” so don’t let all
the broth be absorbed. If the rice is still not cooked, add 1 more cup of
broth.