Asparagus risotto is a delightful spring dish that everyone should learn to make. Rice is cooked slowly in chicken broth (and sometimes white wine) and stirred frequently to release its natural starch. This technique creates a rich and creamy dish that is studded with bright green asparagus spears. Once you master this recipe, you can simply swap out the asparagus for any other vegetable.
Asparagus Risotto
Recipe from April McKinney
Ingredients:
4 cups low sodium chicken broth or stock
1 tablespoon extra virgin olive oil or butter
1/4 cup sweet onion or 1 shallot, minced
1 garlic clove, finely minced
1 cup Arborio Rice (found with other rice or in "Italian" section of regular grocery stores)
Optional: 1/3 cup white wine
3/4 pound asparagus, trimmed and sliced into 1/2 inch pieces
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon lemon juice
1/2 cup parmesan cheese, freshly grated
For full recipe instructions, watch the video below or click here.
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