Asparagus Risotto
Ingredients
- 4 cups chicken or vegetable stock
- 2 tbsp salted butter
- 1 small white onion, diced
- 3 cloves garlic, chopped
- 1 cup arborio rice
- 1/4 cup dry white wine, optional
- 1/2 pound asparagus, trimmed and cut into inch long pieces
- 1/2 cup Parmesan cheese
- Salt and pepper to taste
Instructions
- Heat the stock in a small saucepan and leave on the side.
- Melt 1 tablespoon butter in saucepan, and add chopped onion. Cook for a few minutes until soft and clear. Add in garlic and cook for a minute until fragrant.
- Add arborio rice and stir, coating rice.
- Add white wine and stir. Let cook for one minute.
- Add in warm stock, 1/2 cup at a time, and store occasionally. Once stock is mostly absorbed, add in another 1/2 cup and repeat.
- With the last ladle of stock, add the asparagus. Cook until stock is fully absorbed, rice is al dente, and remove from heat.
- Stir in Parmesan, remaining butter, and salt and pepper to taste.
- Serve warm.
