Asparagus Risotto

A cozy side dish you never knew you needed.
Prep Time: 15 min
Cook Time: 40 min
Total Time: 55 Min
Serves: 4

Ingredients

• 4 cups chicken stock, divided

• 1 tablespoon butter

• 1 large yellow onion, finely chopped

• 2 cloves garlic, chopped

• 2 cups uncooked Arborio rice

• 1/2 cup dry white wine

• 4 ounces pecorino cheese, finely grated

• 1/2 cup heavy whipping cream

• 1 teaspoon salt to taste

• 1/2 teaspoon freshly ground pepper to taste

Directions

Step 1.

In blender, combine 1 cup asparagus and 1 cup chicken stock, process until smooth. 

Step 2.

In medium saucepan, combine puree with remaining 3 cups of stock and simmer over low heat.

Step 3.

In a medium sized heavy bottom stockpot or Dutch oven, sauté onion and garlic in butter over medium high heat until lightly brown, 5-6 minutes.

Step 4.

Add rice and stir for 1 minute. You want rice to get slightly browned.

Step 5.

Add wine and stir until liquid is absorbed, approximately 2 minutes.

Step 6.

Add ½ cup of asparagus stock mixture and continue stirring until liquid is absorbed. Continue to add stock mixture, ½ cup at a time, stirring until liquid is absorbed, until all liquid has been added to rice, approximately 30 minutes.

Step 7.

Turn off heat. Add remaining asparagus, 3 ounces of the shredded cheese, heavy cream, and salt and pepper to taste. Stir to combine and allow to rest. Top with micro planed pecorino Romano cheese. Recipe reserves an ounce for this. serve immediately.