Sesame Asparagus Risotto

Name: Sesame Asparagus Risotto
Ingredients: 5 cups vegetable broth; 2 tablespoons butter; 1-1/2 cups uncooked arborio rice; 1 pound cut fresh asparagus (1-inch pieces); 1/2 teaspoon grated orange zest; 1 tablespoon sesame oil; 1/3 cup sliced almonds, toasted; 4 teaspoons sesame seeds, toasted

8 ingredients

4 steps

Ingredients

5 cups vegetable broth
2 tablespoons butter
1-1/2 cups uncooked arborio rice
1 pound cut fresh asparagus (1-inch pieces)
1/2 teaspoon grated orange zest
1 tablespoon sesame oil
1/3 cup sliced almonds, toasted
4 teaspoons sesame seeds, toasted

Directions

1

In a large saucepan, bring broth to a simmer; keep hot. In another large saucepan, heat butter over medium heat. Add rice; cook and stir 1-2 minutes or until rice is coated.
2

Stir in 1 cup hot broth. Reduce heat to maintain a simmer; cook and stir until broth is absorbed. Add an additional 2 cups broth, 1/2 cup at a time, cooking and stirring until broth has been absorbed after each addition. Stir in asparagus.
3

Continue stirring in remaining broth, 1/2 cup at a time, until rice is tender but firm to the bite and risotto is creamy. Remove from heat; stir in orange zest.
4

Serve immediately. Drizzle top with sesame oil; sprinkle with almonds and sesame seeds.