Asparagus Risotto
Photo: Iain Bagwell; Styling: Kevin Crafts
Yields Serves 4 Prep Time 30 mins
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.

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

Directions

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.

Asparagus Risotto