Risotto with Asparagus
The distinct flavor and texture of asparagus create a delicious complementary ingredient to this spring risotto.
Ingredients
Prepare Asparagus
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Asparagus, fresh 1 lb
Finish the Dish
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Garlic, minced 1 tsp
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Rice, arborio 1 cup
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Onions, fine diced 0.5 cup
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Olive oil 2 Tbsp
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White wine 0.25 cup
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Green peas, frozen 0.5 cup
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Heavy cream 2 Tbsp
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Parmesan cheese, grated 0.25 cup
Preparation
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Prepare Asparagus
- Blanch asparagus tips in boiling salted water, about one minute. Place in ice bath; chill and reserve.
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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.