Asparagus Risotto
Risotto • Italian
Description
Asparagus Risotto
Ingredients
- Asparagus 0 lbs
- Olive Oil 4 tablespoons
- Chicken Broth 0 qt
- Onion 1 head
- Nerone Rice 15 oz
- Grated Pecorino Pepato Cheese 5 oz
- Cream 3 tablespoons
Step-by-Step Guide
Step 1
Wash the asparagus and cut off the tops.
Step 2
Boil the asparagus stems in boiling water for 8 minutes until soft. Drain and transfer to a blender with the chicken broth. Blend, pour into a pan, bring to a boil, and simmer gently over low heat.
Step 3
Cook the asparagus tops in boiling water for 1 minute. Drain and cool in ice water.
Step 4
Heat the olive oil in a large skillet, add finely chopped onion, and sauté lightly. Add the rice and reduce the heat. Add salt and spices and mix well. Add a ladle of hot asparagus broth and cook over medium heat, stirring constantly, until it evaporates, then add another ladle of broth, and so on. Simmer for about 20 minutes until the rice is cooked.
Step 5
Add the Parmesan and cream and gently fold in the cooked asparagus. Serve hot.
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