Asparagus And Gorgonzola Risotto

Name: Asparagus And Gorgonzola Risotto
Ingredients: 2 Tablespoons Olive Oil; 1 whole White Or Yellow Onion, Diced; 1 clove Garlic, Minced; 1-1/2 cup Arborio Rice; 1 pound Asparagus - Trimmed And Cut Into 1-inch Pieces; 3 cups Chicken Or Vegetable Stock; 5 ounces, weight Gorgonzola Cheese; 1 cup Water; 1/4 teaspoons Salt, Or To Taste; 1/4 cups Parmesan Cheese

10 ingredients

4 steps

Ingredients

2 Tablespoons Olive Oil
1 whole White Or Yellow Onion, Diced
1 clove Garlic, Minced
1-1/2 cup Arborio Rice
1 pound Asparagus - Trimmed And Cut Into 1-inch Pieces
3 cups Chicken Or Vegetable Stock
5 ounces, weight Gorgonzola Cheese
1 cup Water
1/4 teaspoons Salt, Or To Taste
1/4 cups Parmesan Cheese

Directions

1

In a large pot on the stove over medium heat, heat the olive oil. Add the onions, and cook for about 5 minutes, stirring occasionally, until the onion is translucent. Stir in the garlic. Cook for about another 2 minutes.
2

Add the arborio rice, and cook for 2-3 minutes, while stirring. Add the asparagus. Add the stock 1/2 cup at a time, stirring constantly, and waiting until the stock is absorbed into the rice before adding the next half cup.
3

Once all of the stock has been added, stir in the Gorgonzola. Add 1/2 cup of water and cook for another minute or two. The rice should be thoroughly cooked at this point. If it is still slightly hard, add the additional 1/2 cup of water and cook for another 3-5 minutes.
4

Season with salt, if desired. Sprinkle with Parmesan when serving.