Asparagus Risotto

Gay Gilmore's Note:

This is a terrific dish, and by adding the asparagus late it stays firm, not soggy.

• Total Time: 35 mins
• Prep Time: 10 mins
• Cook Time: 25 mins

Ingredients:

Servings: 4

• 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.

Reviews

[Hungarian Gypsy]

This was very good and uncomplicated. I don't understand why some people don't just publish their own recipe instead of publishing a novel critiquing others?

[Chantillylady]

Delicious but I did make 2 minor changes to this recipe:
I used vegetable broth instead of chicken.
I put the stock in a pot to heat and kept it warm while I used it to add to the risotto.

I will be using this regularly for one of our non-meat meals!