Asparagus Risotto with Pine Nuts

By Bostoncook

Ingredients

• 1 tbsp butter
• 1 tbsp olive oil
• 1 onion, chopped
• 2 cups Arborio rice
• 1/4 cup white wine
• 2 1/2 tsp fresh rosemary
• 1 bunch parsley, chopped
• 1 clove garlic, minced
• 3/4 cup parmesan cheese
• 2 tbsp whipping cream
• 1/2 cup pine nuts
• 1 bunch asparagus
• 5 cups vegetable broth, may need more

Details

Servings 4

Preparation

Step 1

1. Heat butter and oil in pan. Bring broth to a simmer.

2. Saute onion 2 mins. Add rosemary, parsley, and nuts. Saute 3 mins. Add garlic and rice, sauté 1 min.

3. Add wine, cook until absorbed. Add ¾ cup broth, stir and cook until absorbed. Repeat until all broth is absorbed and rice is tender.

4. Cut off asparagus tips, Chop remaining asparagus stalks into bite sized pieces. Add ½ of the stalks and stir, continue simmering for another 5 minutes, adding more water if needed.

5. Add asparagus tips and continue stirring often, adding more liquid as needed, cooking until rice is tender and mixture is creamy; about 8-10 more minutes. Add 1/2 cup parmesan cheese and cream and stir. When blended, remove from heat.

Notes: Very good - repeater!