Asparagus Risotto Recipe

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This is a simple but somewhat time consuming recipe that is well worth the effort.
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  • 1 cup risotto
  • 1/2 cup basmati and wild rice
  • 1 bunch asparagus - trimmed, cut into 2 inch pieces
  • 5 cups chicken broth - either canned or cubes dissolved in water
  • 2 tablespoons olive oil
  • 1/2 cup onion - chopped
  • 1/2 cup dry white wine - optional
  • 1 stick butter
  • 3/4 cup parmesan, asiago or romano cheese - grated
  • salt and pepper to taste
Container: large skillet, saucepan
10 mins
30 mins
40 mins
  • Blanch asparagus pieces in a pot of boiling water for 2 minutes.
  • Rinse under cold water and drain well. Set aside.
  • Have 5 cups of warmed chicken broth ready.
  • Heat olive oil over medium heat in a large skillet.
  • Add rice and stir for 3 minutes.
  • Add wine, if using, and cook until the liquid evaporates, approximately 2 minutes.
  • Add the broth, 1 cup at a time, letting most of the liquid absorb before adding the next cup.
  • Keed adding the broth until the rice is tender but still slightly firm in the middle and the mixture is creamy.
  • Stir frequently during this process, it will take approximately 20-30 minutes.
  • Add asparagus and mix to combine.
  • Shut off heat and add butter, stir until melted.
  • Stir in grated cheese.
  • Season with salt and pepper to taste.
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