Asparagus Risotto

By MarieR

Taste of the South Magazine online-
Springtime Asparagus Risotto, May 2016

Ingredients

• 10 cups reduced-sodium chicken broth
• 2 tablespoons olive oil
• 1 ⁄2 cup finely chopped shallot
• 2 1⁄2 cups Arborio rice
• 1 cup dry white wine
• 1 pound thin asparagus, tough ends removed and cut into 2-inch pieces
• 1 ⁄4cup finely chopped fresh parsley
• 2 tablespoons finely chopped fresh mint
• 2 teaspoons fresh lemon juice
• 1 1⁄4 teaspoons kosher salt
• 1 ⁄4 teaspoon ground black pepper
• 2 ⁄3 cup finely grated Parmesan cheese, plus additional to serve
• 4 slices cooked bacon, crumbled

Details

Servings 8
Adapted from tasteofthesouthmagazine.com

Preparation

Step 1

FIRST In a large saucepan, bring broth to a simmer over medium heat; reduce heat to low. In a Dutch oven, heat olive oil over medium heat. Add shallot, stirring occasionally, until softened, approximately 4 minutes. Add rice, stirring constantly, until grains are translucent around edges, approximately 3 minutes. Stir in wine until absorbed.
NEXT Add 1⁄2 cup of warm broth to rice, stirring until nearly absorbed. Continue adding broth, 1⁄2 cup at a time, stirring until absorbed after each addition, until rice is creamy and slightly tender, 20 to 25 minutes. Stir in asparagus, parsley, mint, lemon juice, and any remaining broth. Season with salt and pepper; stir in 2⁄3 cup Parmesan.
LAST To serve, top with Parmesan and crumbled bacon, if desired.