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Asparagus Risotto




Source of Recipe


Internet


List of Ingredients




3 cups water
2 cups chicken broth
3 tablespoons butter or margarine, divided
1 pound fresh asparagus spears, diagonally sliced into 1 inch pieces
1/2 cup chopped onion
1 cup uncooked arborio or medium grain rice
1/3 cup dry white wine
1/2 cup heavy cream
1/4 cup grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon ground white pepper

Heat water and broth in 2 quart saucepan over medium heat until it comes to a simmer. Reduce heat to low and keep warm. Meanwhile, melt 2 tablespoons butter in large saucepan over medium heat; add asparagus and cook until tender crisp. Remove asparagus; set aside. In same saucepan, cook onion in remaining 1 tablespoon butter until soft. Add rice and stir 2 to 3 minutes. Add wine; stir until absorbed. Increase heat to medium high; stir in 1 cup water/broth mixture. Cook uncovered, stirring frequently, until liquid is absorbed. Continue stirring and adding remaining water/broth mixture 1 cup at a time, allowing each cup to be absorbed before adding another. Cook until rice is tender and mixture has a creamy consistency, approximately 25 to 30 minutes. Stir in asparagus, cream, cheese, salt and pepper. Stir until mixture is creamy, about 2 to 3 minutes. Serve immediately. Makes 6 servings.


Recipe