This version of my basic risotto recipe features fresh asparagus that is simply cooked along with the rice. Who doesn’t love a one-pot recipe!?
- 49-ounce can chicken broth
- 6 Tbsp. butter, divided
- ¼ cup olive oil
- 1 large onion, diced
- 2 garlic cloves, finely minced
- 1 cup Arborio rice
- ½ cup dry white wine
- 1 pound asparagus, peeled, trimmed and chopped into one-inch pieces
- 1 cup freshly grated Parmesan cheese
- Freshly-cracked black pepper
- In a medium saucepan, bring the broth to a simmer then keep warm over low heat.
- In a large heavy-bottom saucepan over medium heat, melt 4 tablespoons of butter with the oil. Add the onion and garlic and sautee, stirring occasionally, until softened and lightly golden, about 5 minutes.
- Add the rice to the onion mixture and cook stirring constantly for 2 minutes, until the rice is coated in oil and glossy.
- Add the wine to the rice and simmer, stirring frequently, until absorbed, about 2 minutes.
- Add a ladleful (about ½ cup) of warm broth to the rice and simmer until absorbed, stirring frequently, about 3 minutes. Continue to cook for 15 minutes, adding more broth by the ladleful and allowing liquid to evaporate before adding more, stirring frequently.
- Add asparagus pieces and continue cooking until rice is just tender and mixture is creamy, adding broth as needed and stirring frequently, about an additional 10 minutes. All the broth should be gone when the risotto is ready.
- Add the Parmesan cheese, 2 remaining tablespoons of butter and the pepper. Serve.
Makes 2 entrée-size servings or 4 starter-size servings.
Notes: Want to make this a vegetarian dish? Replace the chicken broth with vegetable broth!