Creamy risotto with tender asparagus and Parmesan cheese.
Makes: 4 Servings Ready in 30 minutes
Ingredients
- 4 cups hot vegetable or chicken broth
- 2 tablespoons olive oil
- 4 green onions, chopped
- 1 cup Arborio rice
- 2 pounds asparagus, ends trimmed and cut into 2-inch pieces
- 2 tablespoons unsalted butter
- 1/2 cup grated Parmesan cheese
Directions
- In a large pot in olive oil, cook green onions and 1 cup Arborio rice until fragrant. Gradually stir in hot broth, a cup at a time, and cook, stirring, until each is absorbed and rice is al dente, about 20 minutes, adding hot water if you need more liquid.
- About 5 minutes before rice is done, add asparagus, unsalted butter; and Parmesan cheese; cook until asparagus is tender-crisp.
- Remove from heat and serve immediately. Top with shaved Parmesan cheese, if desired.
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