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Step 1:

Step 3:

  • Onions, fine diced 2 oz
  • Garlic, minced 1 tsp
  • Olive oil 1 floz
  • Rice, arborio 1 cup
  • White wine 2 oz
  • Heavy cream 1 oz
  • Parmesan cheese, grated 2 oz
  1. Step 1:

    Coarsely chop stems of asparagus and place in blender with prepared Knorr® 095 Chicken Base, blend until liquefied.

  2. Step 2:

    Blanch off asparagus tip in boiling salted water, about one minute. Place in ice bath; chill and reserve.

  3. Step 3:

    Sweat onion and garlic in the olive oil. Add rice and mix thoroughly with olive oil. Lightly toast rice, then deglaze with wine. Add about ¼ of asparagus broth and stir, as the broth evaporate continue to add in ¼ portions while stirring. Cook risotto until rice is al dente and most of the liquid is absorbed. The texture should be creamy. Stir in asparagus tips, cream and Parmesan cheese; adjust seasoning.

  4. Recipe Note:

    For wild mushroom risotto, add ½ cup of sautéed wild mushrooms.

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