Asparagus Risotto

Name: Asparagus Risotto
Ingredients: 4 cups vegetable or chicken broth; 2 tablespoons olive oil; 4 green onions, chopped; 1 cup Arborio or sushi rice; 2 pounds asparagus, ends trimmed and cut into 2-in. pieces; 2 tablespoons unsalted butter; 1/2 cup grated parmesan cheese

7 ingredients

3 steps

Ingredients

4 cups vegetable or chicken broth
2 tablespoons olive oil
4 green onions, chopped
1 cup Arborio or sushi rice
2 pounds asparagus, ends trimmed and cut into 2-in. pieces
2 tablespoons unsalted butter
1/2 cup grated parmesan cheese

Directions

1

In a small saucepan, bring broth to a simmer.
2

Heat oil in a large pot. Add onions and rice and cook, stirring, until rice is browned, about 5 minutes. Stir in broth, 1/2 cup at a time, and cook, stirring constantly until almost all the broth is absorbed before adding more, until rice is al dente, about 20 minutes; add hot water if you need more liquid. About 5 minutes before rice is done, add asparagus, butter, and parmesan and cook until asparagus is tender-crisp.
3

Note: Nutritional analysis is per serving.