Asparagus Risotto

March 8, 2012 5:56 PM EST
asparagus risotto
asparagus risotto (Photo: Flickr)

1 pound green asparagus, trimmed
3 tbsp butter
2 tbsp extra virgin olive oil
1 shallot, chopped
2 cup arborio rice
1/2 cup dry white wine
7 cups beef or chicken stock
1/2 cup Parmesan cheese, grated
Salt and pepper

1. Break off the tough ends of the asparagus cut into 1-inch pieces.
2. Braise asparagus in a large pan filled with 2 inches of water, covered about 5 minutes.
3. Pour cooking water into a large pot and add enough beef or chicken broth to make 7 cups of liquid.
4. In a large heavy pot, add 1 tablespoon butter, olive oil and shallot. Cook shallot until translucent.
5. Add asparagus stalks and stir.
6. Add rice and stir. Add 1/2 cup of broth and stir constantly until the liquid is completely absorbed. Repeat this process until rice is tender, about 20 minutes.
7. Remove from the heat and gently stir in 2 tablespoons butter and grated Parmesan cheese. Add salt and pepper to taste. Serve.

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