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CHEESY HERB RISOTTO




Source of Recipe


Philly Burbs


List of Ingredients




5 to 6 cups chicken broth
1 pound asparagus
2 tablespoons butter
1 cup onion, chopped
1 small clove garlic, chopped
2 cups (1 pound) Arborio rice
1/2 cup chopped oil-packed sun-dried tomatoes, drained
1 cup grated Asiago cheese
1/4 cup grated mozzarella cheese
1/4 cup julienned fresh basil

Recipe



Bring chicken broth to a boil. Lower heat and keep broth at low simmer while cooking risotto.

Break off and discard tough ends of asparagus. Cut the remainder of the spears into 1/2-inch diagonal slices.

Melt butter in a large saucepan over medium heat. Add onion; cook and stir 3 to 5 minutes, or until onion is softened. Stir in garlic and sliced asparagus. Add rice; cook and stir 2 to 3 minutes, or until rice is coated with butter.

Add 1/2 cup broth; cook and stir until broth is absorbed. Continue adding broth 1/2 cup at a time, stirring frequently, until broth is absorbed. Total cooking time should be about 20 to 30 minutes, and some broth may be left over. Rice should be tender but firm, with a creamy consistency.

When rice is tender, stir in sun-dried tomatoes and cook 1 minute more. Remove from heat and stir in cheeses and fresh basil. Serve immediately. Makes 8 servings.