Asparagus Risotto
Author: 
Recipe type: Side Dish
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 4 cups vegetable or chicken broth
  • 2 tablespoons olive oil
  • 1 small yellow onion, chopped
  • 1 cup Arborio rice
  • 2 pounds asparagus, ends snapped off and cut into 2-inch pieces
  • 2 tablespoons unsalted butter
  • ½ cup grated parmesan cheese
Instructions
  1. In a small saucepan, bring broth to a simmer.
  2. Heat oil in a large pot. Add onions and rice and cook, stirring, until rice is translucent, about 5 minutes. Stir in broth, ½ cup at a time, and cook, stirring constantly until almost all the broth is absorbed before adding more, until rice is al dente, about 20 minutes; add hot water if you need more liquid. About 5 minutes before rice is done, add asparagus, butter, and parmesan and cook until asparagus is tender-crisp.
Recipe by Columbine Kitchen at https://columbinekitchen.com/?p=1807