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      Asparagus Risotto

      Asparagus Risotto
      Asparagus Risotto


      1 ½ cups of Arborio Rice

      1 ½ cups of white wine

      4 cups of chicken broth

      1/8 cup heavy cream

      1/4 cup Parmesan cheese

      1/2 medium onion, finely chopped

      2 cloves garlic, finely chopped

      1 Tbsp olive oil

      1/2 cup chopped blanched asparagus


      To a pan, add the olive oil and onion and cook until they start to sweat. Add the garlic and rice and sauté another minute or so. Add the white wine and bring the mixture to a simmer and reduce the heat stirring occasionally. Adding 2 cups of the broth as the liquid reduces. Do this twice until the broth is used. When the liquid is absorbed finish with the cream, asparagus and cheese.