Asparagus Risotto

Asparagus Risotto created by LimeandSpoon

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

Ready In:
35mins
Serves:
Units:

ingredients

directions

  • Melt the butter in the pan and add the onions on medium-low heat.
  • Cook for 4 minutes, then add the garlic.
  • Cook for 1 minute, then add the rice.
  • Stir until well coated.
  • Add 1/2 cup of stock to the rice, stirring until absorbed.
  • Then add the asparagus.
  • Continue adding the stock in 1/2 cup increments, stirring after each addition until the stock has been absorbed.
  • (Should take about 20-25 minutes.) Add the cream, cheese, and basil stirring gently to combine.
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RECIPE MADE WITH LOVE BY

@Gay Gilmore
Contributor
@Gay Gilmore
Contributor
"This is a terrific dish, and by adding the asparagus late it stays firm, not soggy."
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  1. LimeandSpoon
    Asparagus Risotto Created by LimeandSpoon
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  2. LimeandSpoon
    Asparagus Risotto Created by LimeandSpoon
    Reply
  3. LimeandSpoon
    Asparagus Risotto Created by LimeandSpoon
    Reply
  4. tammytag ..
    Really like this recipe. Needs more cooking time than suggested (about 15min). I would eliminate the basil next time. Overbearing. Also reduce cheese to 1/2 -3/4 cup. Otherwise very delicious!!
    Reply
  5. Nicole S.
    Added about a cup of dry white wine during cooking, lemon zest at the end with the parmesan and a sprinkle of truffle salt over. Yum!
    Reply
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