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  • Asparagus risotto

    1 vote
    Asparagus risotto
    Prep: 10 min Cook: 30 min Servings: 4
    by Easy Cook - Laka kuharica
    510 recipes
    >
    Creamy risotto full of simple, clean and delicious flavors.

    Ingredients

    • 500 g asparagus, trimmed, cut into 2-inch lengths
    • 5 cups chicken broth from 1 cube
    • 2 tbs olive oil
    • ½ cup chopped onion
    • 1½ cups arborio rice
    • ½ cup dry white wine
    • 6 tbs butter
    • ¾ cup Parmesan cheese, grated

    Directions

    1.
    Blanch asparagus pieces in some water in microwave oven on MAX for 3 minutes. Drain well.
    2.
    Sauté chopped onion until translucent, about 4 minutes, in hot olive oil over medium heat. Add rice and stir for 3 minutes.
    3.
    Add dry white wine and cook until liquid evaporates. Continue cooking until rice is tender but still slightly firm in centre and mixture is creamy, adding chicken broth 1 cup at a time and stirring almost constantly, about 20 minutes.
    4.
    Add blanched asparagus pieces and stir until heated through, about 2 minutes. Remove from heat.
    5.
    Add butter and grated Parmesan cheese, stir until incorporated.

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