Asparagus Risotto

Name: Asparagus Risotto
Ingredients: 1 small onion, chopped; 2 tablespoons olive oil; 1 clove garlic, minced; 2 cups rice (no Italian Arborio rice? Use whatever kind you have); 3 1/2 cups stock or bouillon (any kind); 1 lonely bunch of asparagus, cut into 2-inch lengths (set the tip pieces aside); 1/4 cup grated Parmesan cheese; 1/2 cup heavy cream (or evaporated milk, or half-and-half); Salt

9 ingredients

8 steps

Ingredients

1 small onion, chopped
2 tablespoons olive oil
1 clove garlic, minced
2 cups rice (no Italian Arborio rice? Use whatever kind you have)
3 1/2 cups stock or bouillon (any kind)
1 lonely bunch of asparagus, cut into 2-inch lengths (set the tip pieces aside)
1/4 cup grated Parmesan cheese
1/2 cup heavy cream (or evaporated milk, or half-and-half)
Salt

Directions

1

Cook the onion in the oil in a saucepan until the onions soft.
2

Add the garlic and stir in.
3

Add the rice and stir it over medium heat for about 5 minutes.
4

Meanwhile, heat up the stock.
5

Pour the heated stock into the rice (itll sizzle a lot at first).
6

Add the cut-up asparagus stalks (not the tips), stir it all together, lower the heat, and cook white rice for 15 minutes or brown rice for 30 minutes.
7

Then add the asparagus tips, Parmesan, and cream and continue to cook until the rice is tender.
8

Taste and add salt as needed.