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Asparagus Risotto
 
 

1 pound asparagus 4 cups chicken or vegetable broth ¼ cup butter 1 medium onion, peeled and chopped 1 cup uncooked Arborio rice ½ cup dry white wine 2 T heavy cream ½ cup grated Parmesan cheese (not Kraft) 2 T butter salt and freshly ground white pepper to taste Optional garnish: chopped tomato Discard tough ends of asparagus. Reserve the tops for later use in the recipe. If using thin asparagus, thinly slice the trimmed stalks, leaving the tips in 1-inch pieces. It's easier to thinly slice if you leave the rubber band in place while cutting. If using thicker asparagus, finely chop the trimmed stalks and leave the tips in 1-inch pieces. Bring broth to boil in medium saucepan; reduce heat to a slow simmer. Place ladle next to saucepan. In a large, wide saucepan, or Dutch oven, melt butter on medium-high heat. Add onion and cook, stirring occasionally, until onion is transparent, but not browned. Add rice and stir to coat rice with butter, about 1 - 2 minutes. Add asparagus stalks (either thinly sliced or finely chopped) and wine. Allow wine to evaporate. Add 1/2 to 1 cup broth, so that the rice is barely covered with liquid. Stirring frequently, allow broth to evaporate and be absorbed. Don't allow rice to go completely dry. Repeat, adding broth in 1/2 cup measurements, until 1 cup of broth remains to be added to the rice. Add asparagus tips and finish adding broth, ½ cup at a time. When all the broth has been evaporated, remove pan from heat. Immediately stir in cream, Parmesan cheese, butter and salt and pepper to taste. Serve immediately with garnish of chopped tomatoes if desired. Serves 4.

 
 
 

©2000 Leigh Ann Smyth. Duplication is prohibited.