Risotto with Asparagus

Risotto with Asparagus

Risotto is great comfort food.  The creamy texture makes you take your time and savor every bite.  Using the water from the asparagus in this dish makes it overflowing with flavor. 
1 Cup Arborio Rice
½ Cup Chopped Onion
2 TBSP Olive Oil
2 TBSP Butter
½ Cup Parmesan Cheese
1 Bunch Asparagus
3 Cups Stock
Salt & Pepper

Wash and rinse the asparagus.  Cut off the hard ends and set aside.  In a medium pot, bring 4 cups of water to boiling.  Add the asparagus ends and 1 tablespoon of salt, lower the heat and simmer for 15 minutes.  Remove the asparagus ends and discard.   Add the asparagus tips to the water.  Have an ice bath ready for the asparagus as soon as they are cooked.  Cook the asparagus tips for 10 minutes, or until they are soft then put them immediately into the ice bath.   Keep the stock on low heat.In another medium pot, heat the olive oil.  Add the onions and cook until they are soft.  Season the onions with salt.  Add the Arborio rice.  Continue cooking until the rice starts to turn golden brown.Add 1 cup of the hot water.  Keep the rice on low heat.  Stir frequently.  As soon as the water is absorbed, add 2 ladles at a time until 3 cups of liquid have been absorbed.  As you are adding the liquid, you must continue to stir the rice.  

Remove the asparagus from the ice bath.  Chop into small pieces.   Add 1 cup to the rice.  Continue to cook for an additional minute.  Add the butter.  When the butter is completely melted, remove from the heat and add the cheese.  Add salt and pepper as needed.  Serve immediately.

** Recipe Tip**
Risotto is a great dish. Make it for a main dish or a side dish.  Try a mushroom risotto as a side or shrimp risotto for a meal.  It is delicious anyway you have it



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