Asparagus Risotto


Special requirement
blender/food processor

600g asparagus
5 cups canned low−salt chicken broth
1 cup water
1 large onion, chopped
2 cups arborio rice or medium−grain white rice
1 cup freshly grated Parmesan cheese
½ cup whipping cream
½ cup dry white wine
1 tbsp butter
2 tsps chopped fresh rosemary

1) Trim the tough ends off the asparagus and discard.
2) Slice off asparagus tips and keep aside.
3) Cut the stalks into 1-2cm long pieces.
4) Place two-thirds of the stalk pieces, 1 cup broth and 1 cup water in blender.
5) Purée until smooth, then set aside.
6) Melt the butter in a heavy large saucepan over medium heat.
7) Add onion and sauté until tender.
8) Add rice and stir for a minute.
9) Add wine and cook until absorbed, stirring often, for about 2 minutes.
10) Add half a cup of broth, and chopped rosemary.
11) Simmer until liquid is absorbed, stirring often, about 4 more minutes.
12) Continue to cook for 15 minutes, adding more broth half a cup at a time, allowing liquid to be absorbed before adding more and stirring often.
13) Add remaining asparagus stalk pieces and reserved asparagus tips.
14) Continue cooking until rice is just tender and mixture is creamy, adding broth as needed and stirring often, about 10 minutes longer.
15) Add reserved asparagus purée and stir until absorbed, about 3 minutes.
16) Stir in a half cup of Parmesan, and cream.
17) Season to taste with salt and pepper and serve.

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