4 c. (1-inch) slices asparagus (about 1.5 lbs.), divided
3 c. fat-free, less-sodium chicken broth, divided
1 1/2 c. water
1 T. butter
2 c. chopped onion (about 1 large)
2 c. uncooked Arborio rice
1/2 c. dry white wine
1 c. (4 ozs.) grated fresh Parmigiano-Reggiano cheese, divided
1/4 c. heavy whipping cream
1 tsp. salt
1/2 tsp. freshly ground black pepper
Instructions
Place 1 c. asparagus and 1 c. broth in blender; puree until smooth. Combine puree, remaining 2 c. broth and 1 1/2 c. water in medium saucepan; bring to a simmer.
Melt butter in large, heavy saucepan over medium. Add onion; cook 8 mins. or until tender, stirring occasionally. Stir in rice; cook 1 minute, stirring constantly. Stir in wine; cook 2 mins. or until liquid is nearly absorbed, stirring constantly.
Add 1/2 c. broth mixture; cook 2 mins. or until liquid nearly absorbed, stirring constantly. Add remaining puree mixture, 1/2 c. at a time, stirring same. Stir in remaining 3 c. asparagus; cook 2 mins.
Stir in 3/4 c. cheese, cream, salt and pepper. Transfer risotto to bowl. Serve with remaining cheese.
Serving
Suggestions
Yield- 8 servings
Originally Submitted
7/1/2013
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