Asparagus Risotto
Ingredients
- 1 0.5 lb asparagus
- 5 cup low-sodium canned chicken broth
- 1 cup water
- 1 tbsp butter
- 1 count large onion, chopped
- 2 cup Arborio or medium-grain rice
- 0.5 cup dry white wine
- 2 tsp chopped fresh rosemary
- 1 cup freshly grated Parmesan cheese, divided
- 0.3 cup heavy cream
Instructions
- 1
Trim tough ends from asparagus. Cut off tips and reserve. Cut stalks into ¾-inch pieces.
- 2
Purée two-thirds of the stalk pieces with 1 cup broth and 1 cup water in a blender until smooth. Set aside.
- 3
Melt butter in a large heavy saucepan over medium heat. Add onion and sauté until tender, about 8 minutes.
- 4
Add rice and stir 1 minute. Add wine and cook until absorbed, stirring, about 2 minutes.
- 5
Add ½ cup broth and the rosemary; simmer, stirring frequently, until absorbed. Continue adding broth ½ cup at a time, letting each addition absorb before adding more, stirring often, about 15 minutes.
- 6
Add the remaining raw asparagus stalk pieces and the reserved tips. Continue cooking, adding broth as needed and stirring, until rice is just tender and creamy, about 10 minutes more.
- 7
Stir in the reserved asparagus purée until absorbed, about 3 minutes. Stir in ½ cup Parmesan and the cream. Season with salt and pepper.
- 8
Serve immediately, passing the remaining Parmesan separately.