Learn how to make delicious Fresh Asparagus Risotto. This is an easy recipe for Fresh Asparagus Risotto. This classic risotto uses arborio rice, fresh asparagus, white wine, cream and Parmesan cheese for a creamy side dish just right for spring.
Preparation Time - 5 Minutes
Cooking Time - 40 Minutes
Ready In - 45 Minutes
Ingredients
1/4 teaspoon ground white pepper
3 cups water
2 cups chicken broth
3 tablespoons butter or margarine, divided
1 pound fresh asparagus spears, diagonally sliced into 1-inch pieces
1/2 cup chopped onion
1 cup uncooked RiceSelect® Arborio Rice
1/3 cup dry white wine
1/2 cup heavy cream
1/4 cup grated Parmesan cheese
1/2 teaspoon salt
Preparation
1. Heat water and broth in 2-quart saucepan over medium heat until it comes to a simmer. Reduce heat to low and keep warm. Meanwhile, melt 2 tablespoons butter in large saucepan over medium heat; add asparagus and cook until tender crisp. Remove asparagus; set aside. In same saucepan, cook onion in remaining 1 tablespoon butter until soft. Add rice and stir 2 to 3 minutes. Add wine; stir until absorbed. Increase heat to medium-high; stir in 1 cup water-broth mixture.
2. Cook uncovered, stirring frequently, until liquid is absorbed. Continue stirring and adding remaining water-broth mixture 1 cup at a time, allowing each cup to be absorbed before adding another. Cook until rice is tender and mixture has a creamy consistency, approximately 25 to 30 minutes. Stir in asparagus, cream, cheese, salt and pepper. Stir until mixture is creamy, about 2 to 3 minutes. Serve immediately.
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