Asparagus Risotto With Pine Nuts

A deliciously creamy risotto highlighting the first spring asparagus, the pine nuts give a great crunch.

• Ready In: 55 mins
• Serves: 4-6

Ingredients

• 1  tablespoon butter
• 1  tablespoon olive oil
• 1  large onion, chopped
• 2  cups arborio rice
• 1⁄4 cup white wine
• 2 1⁄2 teaspoons  chopped fresh rosemary
• 1  bunch Italian parsley, chopped
• 1  minced garlic clove
• 3⁄4 cup  freshly grated parmesan cheese
• 2  tablespoons  whipping cream
• 1⁄2 cup pine nuts
• 1  bunch asparagus (about 1 1/2 pounds)
• 5  cups vegetable broth (approximately)
•  more water or  broth, as needed

Directions

1. On medium heat, add butter and olive oil to pan and swirl until entire pot is coated.
2. At the same time, bring broth to a simmer in a separate pot.
3. Add onion and stir; sauté for 2 minutes.
4. Add chopped rosemary, Italian parsley, and pine nuts.
5. Sauté for 3 more minutes.
6. Add garlic and rice and sauté for 1 more minute.
7. Be sure not to let the garlic brown.
8. Add the wine and cook until absorbed, about 30 seconds.
9. Add ¾ of the simmering broth and stir.
10. Watch over rice carefully.
11. When most liquid has been absorbed, add the rest of the broth.
12. Simmer the rice for 10 minutes, stirring frequently.
13. (NOTE: If the rice begins to stick to the bottom of your pan, add more water, 1/2 cup at a time until absorbed. You need to add more water if no liquid is visible in the pan, 1/2 cup water until absorbed.) Meanwhile, wash, trim asparagus and discard ends.
14. Cut off asparagus tips.
15. Chop remaining asparagus stalks into bite sized pieces.
16. Add ½ of the stalks and stir, continue simmering for another 5 minutes, adding more water if needed.
17. Add asparagus tips and continue stirring often, adding more liquid as needed, cooking until rice is tender and mixture is creamy; about 8-10 more minutes.
18. Add 1/2 cup parmesan cheese and cream and stir.
19. When blended, remove from heat.
20. Serve with salt, pepper and additional Parmesan to taste.