Asparagus Risotto
Photo by Iain Bagwell
Risotto is a good and simple staple to have in your recipe repertoire. Here’s a cost-saving tip: You can substitute sushi rice for pricier Arborio with the same excellent results.
This recipe, and others like it, can be found in the article “23 Recipes That Make the Most of Asparagus Season.”
How to Make It
Step 1
1
In a small saucepan, bring broth to a simmer.
Step 2
2
Heat oil in a large pot. Add onions and rice and cook, stirring, until rice is browned, about 5 minutes. Stir in broth, 1/2 cup at a time, and cook, stirring constantly until almost all the broth is absorbed before adding more, until rice is al dente, about 20 minutes; add hot water if you need more liquid. About 5 minutes before rice is done, add asparagus, butter, and parmesan and cook until asparagus is tender-crisp.
Step 3
3
Note: Nutritional analysis is per serving.
Ingredients
4 cups vegetable or chicken broth
2 tablespoons olive oil
4 green onions, chopped
1 cup Arborio or sushi rice
2 pounds asparagus, ends trimmed and cut into 2-in. pieces
2 tablespoons unsalted butter
1/2 cup grated parmesan cheese
