Ingredients

• 1/2 cup arborio rice
• 8 oz.(227g.) asparagus, peeled, trimmed, cut into 1” pieces, tips set aside
• 1/4 cup Parmigiano-Regiano cheese, grated
• 2 tablespoons unsalted butter
• 2 cups vegetable broth
• 1 small red onion, diced
• 1/4 cup dry white wine
• Salt to taste

How to make Asparagus Risotto directions

• 1

  Steam half the asparagus pieces (not the tips) until soft, about 5 minutes. Rinse under cold water. Puree in a blender or food processor, adding water if needed, until smooth. Set aside.

• 2

  Heat the broth in a saucepan and simmer on low heat.

• 3

  In a skillet over medium heat, melt 1 tablespoon butter and sauté the onions until tender, about 3 minutes. Add rice to coat until translucent, about 2 minutes. Slowly add white wine and stir until absorbed. Season with salt to taste.

• 4

  Stir in 1/3 cup broth, letting the liquid evaporate until adding 1/3 cup more. Continue adding the broth a 1/3 cup at a time, each time letting the liquid absorb. After 15 minutes, add the remaining asparagus pieces and tips. Continue adding the 1/3 cup broth portions, stirring continuously, until the rice is tender and creamy.

• 5

  Remove from heat and mix in 1 tablespoon butter, asparagus puree and cheese. Season with salt to taste.