Recipe for Rissotto – Asparagus Rissotto

This dish is excellent all by itself or as a side for any kind of meat. You can use fresh or frozen asparagus which makes it great for anytime of the year. It is fairly easy to make and must be served immediately. You will want to make this last if you are serving it with other things. If you want to keep it vegetarian use vegetable broth instead of chicken broth in this recipe. We had it with Hoisin roast duck and chipotle infused sweet potatoes. Here is what you need for this:

· Trim a 1 pound bunch of fresh or thawed frozen asparagus.
· Bring a large pot of salted water to a boil. Add the asparagus and cook for 2 minutes. Drain and place in iced water. Set aside.
· Place 6 cups of chicken stock into a small pan. Bring to a slow simmer and keep it that way.
· Heat a large skillet with some olive oil. Add a small yellow onion, finely chopped. Cook, stirring often until onion is soft and translucent. Add 2 cups of Arborio rice and sauté until rice is translucent and has a small dot in the middle – about 10 minutes.
· Add 1 ladleful of chicken stock to the rice. Mix constantly until the liquid is mostly dried up.
· Continuing adding the stock, a ladleful at a time, for 15 minutes. Add the asparagus.
· Add all but ¼ of the chicken stock to the risotto. When rice is cooked – in about 20 minutes -remove from heat. Add the remaining ¼ cup chicken stock and ¼ cup shredded Parmesancheese. Mix well.
· Serve immediately!

Print the Asparagus Rissotto Recipe Here