Fresh Asparagus Risotto
Rich and creamy risotto with tender pieces of asparagus, onion and Parmesan cheese. Properly cooked risotto requires constant attention and stirring—it is a dish made with much love and patience.
3 cups water
2 cups chicken broth
3 tablespoons butter or margarine - divided use
1 pound fresh asparagus spears, diagonally sliced into 1-inch pieces
1/2 cup chopped onion
1 cup uncooked U.S. arborio or medium grain rice
1/3 cup dry white wine
1/2 cup heavy cream
1/4 cup grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon ground white pepper
- Heat water and broth in 2-quart saucepan over medium heat until it comes to a simmer. Reduce heat to low and keep warm.
- Meanwhile, melt 2 tablespoons butter in large saucepan over medium heat; add asparagus and cook until tender crisp. Remove asparagus; set aside.
- In same saucepan, cook onion in remaining 1 tablespoon butter until soft. Add rice and stir 2 to 3 minutes. Add wine; stir until absorbed. Increase heat to medium-high; stir in 1 cup water-broth mixture.
- Cook uncovered, stirring frequently, until liquid is absorbed. Continue stirring and adding remaining water-broth mixture 1 cup at a time, allowing each cup to be absorbed before adding another.
- Cook until rice is tender and mixture has a creamy consistency, approximately 25 to 30 minutes.
- Stir in asparagus, cream, cheese, salt and pepper. Stir until mixture is creamy, about 2 to 3 minutes.
- Serve immediately.
Makes 6 servings.
Recipe and photograph provided courtesy of USA Rice Federation Home Economics Department and the California Rice Commission.