Risotto with Asparagus

The distinct flavor and texture of asparagus create a delicious complementary ingredient to this spring risotto.

Prepare Asparagus
- Blanch asparagus tips in boiling salted water, about one minute. Place in ice bath; chill and reserve.
Finish the Dish
- Sweat onion and garlic in the olive oil.
- Add rice and stir. Lightly toast rice, then deglaze with wine.
- Add about 1 cup preparedKnorr® Liquid Concentrated Base Chicken and stir, as the broth evaporates, continue to add in1 cup 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, peas, cream and Parmesan cheese; adjust seasoning.
Note: For wild mushroom risotto, add ½ cup of sautéed wild mushrooms.