Asparagus Risotto - Ristorante Da Mino, Pavia Province, Italy

Total Time: 40 mins Preparation Time: 40 mins

Ingredients

• Servings: 6
• 1 1/4 lbs asparagus, trimmed
• 2 cups low sodium chicken broth
• 2 tablespoons extra virgin 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 bring 5 cups salted water to boil in large saucepan. add asparagus and cook until crisp-tender, about 4 minutes. using tongs, transfer asparagus to bowl of ice water; cool. drain (reserving 3 1/2 cups cooking liquid in saucepan). cut off asparagus tips; reserve. cut stalks into 1/4-inch thick rounds.
• 2 in saucepan, combine reserved cooking iquid and broth . bring to simmer. reduce heat to low.
• 3 heat oil in large saucepan over medium heat. add onion; saute until translucent, about 5 minutes. add rice; stir 2 minutes. add 3/4 cup hot liquid. simmer until liquid is absorbed, stirring often. add asparagus rounds. cook until rice is just tender and risotto is creamy, adding liquid 3/4 cup at a time, stirring often and allowing each addition to be absorved before adding next, about 20 minutes.
• 4 mix reserved asparagus tips, grated cheese and butter into rice. season to taste with salt and pepper. top with shaved cheese.