Asparagus Risotto

By hmorris31

Gluten-Free Made Simple
194 Calories
10g Fat
22g Carbohydrates
1g Fiber
5g Protein

Ingredients

• 1/2 Pound asparagus, trimmed and cut into 2 inch pieces
• 2 1/2 Cups gluten-free chicken broth
• 2 Tbsps olive oil
• 1/4 Cup finely chopped onion
• 3/4 Cup arborio rice
• 1/4 Cup water
• 1/4 Cup grated parmesan cheese
• 2 Tbsp butter

Preparation

Step 1

1. In a small saucepan cook asparagus in boiling water for 2 minutes; drain and rinse with cold water. Set aside. In same small saucepan heat chicken broth on low heat.

2. In a heavy, large saucepan, heat olive oil over medium heat. Add onion and cook about 4 minutes or until tender. Add rice and cook for 3 minutes, stirring constantly. Add the 1/4 cup water and cook about 1 minute or until evaporated.

3. Add 1/2 cup of the bot broth and stir constantly. When most of the liquid is absorbed by the rice (about 3 minutes), add another 1/2 cup of the broth and stir constantly until most of the liquid is absorbed. Repeat stirring and adding broth 1/2 cup at a time until all broth is incorporated and rice is tender but still slightly firm in center and mixture is creamy (about 20 minutes total). Add asparagus and cook for 2 minutes. Remove from heat. Stir in grated parmesan cheese and butter. Serve immediately.