Sunday, September 8, 2013

Asparagus Risotto



Ingredients:
  • 1 tablespoon butter
  • 1 onion, finely chopped
  • 3/4 lb asparagus, chopped in 1 inch lengths
  • 3 garlic cloves, crushed
  • 1 1/2 cups arborio rice
  • 4 cups chicken broth
  • 1/4 cup cream
  • 1 cup grated parmesan cheese
  • 1/4 cup fresh basil, chopped


Directions:

  1. Melt the butter in the pan and add the onions on medium-low heat.
  2. Cook for 4 minutes, then add the garlic.
  3. Cook for 1 minute, then add the rice.
  4. Stir until well coated.
  5. Add 1/2 cup of stock to the rice, stirring until absorbed.
  6. Then add the asparagus.
  7. Continue adding the stock in 1/2 cup increments, stirring after each addition until the stock has been absorbed.
  8. (Should take about 20-25 minutes.) Add the cream, cheese, and basil stirring gently to combine.


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