Asparagus Risotto

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 1 1/4 lbs asparagus, trimmed
• 2 cups reduced-sodium chicken broth
• 2 tablespoons olive oil
• 1 1/2 cups chopped onions
• 1 1/2 cups arborio rice
• 1/4 cup freshly grated parmesan cheese
• 2 tablespoons butter
• 1/4 cup shaved parmesan cheese

Recipe

• 1 in a large saucepan bring at least 5 cups salted water to a boil and add the asparagus.
• 2 cook 4 minutes.
• 3 drain, reserving 3+1/2 cups cooking liquid.
• 4 place asparagus in a bowl of ice water to stop the cooking process.
• 5 drain and cut the tips off the asparagus.
• 6 cut the stalks into 1/4 inch rounds.
• 7 keep tips and stalks separate.
• 8 place chicken broth and reserved cooking liquid in a saucepan and bring to a simmer.
• 9 reduce heat to low.
• 10 in a large saucepan, heat oil over medium heat.
• 11 add onion and saute 5 minutes.
• 12 add rice and continue sauteing 2 minutes, stirring.
• 13 add 3/4 c hot liquid and simmer, stirring frequently, until is absorbed.
• 14 add asparagus rounds and 3/4 cup hot liquid.
• 15 simmer, stirring frequently, until liquid is absorbed.
• 16 continue adding hot liquid, 3/4 cup at a time, simmering and stirring frequently, until rice is cooked and liquid has been absorbed.
• 17 mix in the reserved asparagus tips, butter and grated cheese.
• 18 season to taste with salt and pepper.
• 19 place into serving bowls and top with shaved parmesan.