Asparagus Risotto - Ristorante Da Mino, Pavia Province, Italy
Ready In: 40 mins
Serves: 6
Ingredients
- 1 1⁄4 lbs asparagus, trimmed
- 2 cups low sodium chicken broth
- 2 tablespoons extra virgin olive oil
- 1 1⁄2 cups chopped onions
- 1 1⁄2 cups arborio rice
- 1⁄4 cup freshly grated parmesan cheese
- 2 tablespoons butter
- 1⁄4 cup shaved parmesan cheese
Directions
- Bring 5 cups salted water to boil in large saucepan. Add asparagus and cook until crisp-tender, about 4 minutes. Using tongs, transfer asparagus to bowl of ice water; cool. Drain (reserving 3 1/2 cups cooking liquid in saucepan). Cut off asparagus tips; reserve. Cut stalks into 1/4-inch thick rounds.
- In saucepan, combine reserved cooking iquid and broth . Bring to simmer. Reduce heat to low.
- Heat oil in large saucepan over medium heat. Add onion; saute until translucent, about 5 minutes. Add rice; stir 2 minutes. Add 3/4 cup hot liquid. Simmer until liquid is absorbed, stirring often. Add asparagus rounds. Cook until rice is just tender and risotto is creamy, adding liquid 3/4 cup at a time, stirring often and allowing each addition to be absorved before adding next, about 20 minutes.
- Mix reserved asparagus tips, grated cheese and butter into rice. Season to taste with salt and pepper. Top with shaved cheese.
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