Recipe
Italian Risotto with Asparagus (Risotto con asparagi)
Posted by : unknown
Preparation time : 15 Min
Cooking time : 40 Min
Level of difficulty : Low
Ingredients
4 servings
- 450 gr(1lb) asparagus
- 6 cups vegetable broth
- 2 tablespoons olive oil
- 2 + 2 tablespoons butter
- 100 gr (100 gr) onion, chopped
- 1 1/2 cups (300 gr) rice
- salt and pepper
- 4 - 5 tablespoons parmigiano cheese, freshly grated
Preparation
- Cut away the hard ends of the asparagus. Cut the spears away from the asparagus and reserve. Cut the stems in 1 cm (1/2 inch)long pieces. Warm the broth to a simmer.
- In a saucepan put 2 tablespoons olive oil and 2 tablespoons butter, and turn heat to medium. When the butter starts foaming add the onion. Saute until the onion is soft. Add rice, stir for few minutes, add salt and pepper. Add a cup of broth , and stir for few minutes until absorbed.
- Add asparagus stem and one quarter cup broth. Stir to prevent the rice from sticking to the pan. When the rice begins absorbing the liquid, add more broth.
- Repeat this step of adding the broth and stirring, keeping the rice at the consistency of a dense paste
- After about 15 minutes add the asparagus spears. Continue adding the broth and stirring as indicated above
- After about 20 minutes add the rest of the butter, parmigiano cheese, and continue stirring and adding broth. The rice will be ready, when al dente (firm but not too soft or overcooked).
Cooking time may vary. Let the risotto set for about 2 minutes. Serve hot.
