Really, Really Good Asparagus Risotto

Difficulty level: Moderate

Prep time: 5 minutes

Cook time: 40 minutes

Serves: 4

Risotto is an irresistible Italian rice dish that is surprisingly very simple to master. There are hundreds if not thousands of possible variations on this dish, but the basic main ingredients remain constant. Our personal favorite, is a vegetable risotto that is made with fresh asparagus. Although risotto may feel like an indulgent treat, it is actually quite nutritious and depending on the amounts of veggies, cheese and butter you use, it may actually surprise your calorie counter.

As there are so many different variations of this dish, there are equally as many different ways to prepare it. Some recipes will call for the substitution of some of the chicken stock for water, while others may insist that you use cream in the recipe. For our variation of asparagus risotto, we rely heavily on low sodium chicken stock but we cut out the cream and some of the butter. This dish might appear to be daunting, but in reality it is quite simple to execute. The most difficult part of the process is exercising your attention span and arm muscles as you must continuously stir the rice to keep it cooking evenly. Trust us, it is worth every second of your time!

INGREDIENTS

5 cups chicken broth

• 2 tbsps butter
• 1 lb fresh asparagus spears, steamed and sliced
• 1/2 cup onion, chopped
• 1 cup Arborio Rice
• 1/2 cup dry white wine
• 1/4 cup grated Parmesan cheese

1. Rinse off the asparagus and cut 1-inch of the bottom of the stems. Steam the asparagus until vibrantly green and tender (about 4-5 minutes). Remove from heat and place under cool water. Cut in to 1-inch sections and set aside.

2. In a large saucepan, heat the butter on medium heat until melted but not browned. Place the chopped onion and cook until translucent (about 6-8 minutes).

3. Add the rice and gently toast for 2-3 minutes.

4. Add the wine to the rice and let it absorb, stirring consistently.

5. Once the wine is absorbed, begin to add the chicken stock in 1/2 cup increments. Continue to stir constantly. As the rice continues to absorb more of the liquid, add more chicken stock and continue this process until the rice is tender (about 25-30 minutes).

NOTE: You may need more or less of the chicken broth that we have listed here. Use your judgement to decide when enough is enough ;)

6. When the rice is ready, add the parmesan and asparagus and stir until well mixed. Serve promptly and warm.

7. Enjoy!

Happy tasting,

Paul/a