Creamy Risotto with Fresh Asparagus

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This classic risotto uses arborio rice, fresh asparagus, white wine, cream and Parmesan cheese for a creamy side dish just right for spring.

Modified from: Fresh Asparagus Risotto

Ingredients

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Original recipe yields 6 servings

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Directions

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  1. 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 broth-water mixture.
  2. Cook uncovered, stirring frequently, until liquid is absorbed. Continue stirring and adding remaining broth-water 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.
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