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"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Risotto with Fresh Asparagus Recipe

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This recipe for Risotto with Fresh Asparagus is from International Women's Club of Pristina Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
about 3 c. low-sodium chicken broth;
2 tsp. olive oil;
1/3 c. diced onions;
1 c. Arborio rice;
1/2 c. freshly grated Parmesan cheese;
salt to taste;
several grinds freshly ground black pepper, to taste.
1 cup asparagus, cut into 2" lengths
Directions:
Directions:
1. Heat the broth in a saucepan and keep it hot over low heat.
2. Heat the olive oil over medium heat in a separate medium-sized pot. Add the onion and cook until it turns translucent, about 5 minutes.
3. Add the rice to the onion mixture, stir and turn the heat to low. Add about 1 cup of the hot broth to the rice mixture, and stir slowly until the broth is absorbed.
4. Continue to add the broth 1 cup at a time, stirring slowly, letting the rice absorb the broth before adding more.
5. While the risotto is cooking, blanch the asparagus in boiling salted water until just tender, about 2 minutes. Drain.
6. The risotto is cooked when it is creamy on the outside and slightly firm (al dente) in the center, about 20 to 25 minutes in all. Stir in half of the Parmesan cheese and half of the asparagus. Season with salt and pepper to taste.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
10 min. / Cooking Time: 30 min.
Personal Notes:
Personal Notes:
One of my favorite signs of Spring is asparagus. That’s because asparagus spears and the Spring season reach their peak at about the same time.
NOTE: To make this recipe vegetarian just substitute vegetable stock for the chicken stock. Or to make it fancy just add 3 or 4 sautéed or grilled shrimp per serving.

 

 

 

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