Asparagus Risotto

By Carolanne

Ingredients

• 3 tablespoons olive oil
• 1/4 cup diced shallots
• 2 tablespoons minced garlic
• 1 pound Arborio rice
• 1/2 cup white wine
• 3/4 cup dry sherry
• 2 teaspoons salt
• 7 cups vegetable stock (divided)
• 1 pound asparagus, trimmed and thinly sliced
• 1/2 cup half-and-half cream
• 3/4 cup grated Parmesan cheese
• Salt and pepper to taste

Details

Servings 10
Adapted from jsonline.com

Preparation

Step 1

In a large stockpot, heat olive oil over medium heat. Add shallots and cook, stirring occasionally. Add garlic and cook 3 minutes. Stir in rice and cook until rice is coated with oil. Add wine, sherry and 2 teaspoons salt. Cook until rice is dry.

Add 1 cup stock to pot, cooking and stirring risotto until stock is completely absorbed. Add another cup of stock and repeat the process. After the fifth cup of stock, add asparagus. After the sixth cup, taste risotto. The rice should be firm but cooked through. If still firm, add the final cup of stock. If texture is correct, add the half-and-half, stirring until absorbed. Remove from heat, add Parmesan and season with salt and pepper.