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Sides

Risotto With Asparagus

Risotto With Asparagus
Los Angeles Times

Whether steamed, grilled, stir-fried or sauteed, asparagus makes an easy and attractive accompaniment to almost any entree. Buy extra for a quick saute one night, then use the leftovers for asparagus risotto another night. You'll need three bunches. Snap off ... Read more

Total time: 25 minutes | Serves 4
  • 4 1/2 cups chicken broth
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1/3 cup finely chopped onion
  • 1 clove garlic, minced
  • 1 1/2 cups Arborio rice
  • 1/2 cup white wine
  • 2 cups inch-long cooked asparagus pieces
  • 1/4 cup whipping cream
  • 1/4 cup grated Parmesan cheese, preferably Parmigiano-Reggiano
  • Freshly ground pepper

Step 1Bring the chicken broth to a simmer in a small saucepan.

Step 2Heat the butter and oil in a 3 1/2- to 4-quart saucepan or Dutch oven over medium heat. Swirl to coat the pan, and then add the onion and garlic. Cook until softened but not browned, about 3 minutes.

Step 3Add the rice and stir until the grains are well coated with oil, about 1 minute. Add the wine and let come to a boil.

Step 4Add 1/2 cup of broth to the rice and cook, stirring frequently, until the rice has almost completely absorbed the liquid. Adjust the heat so the risotto is kept at a slow simmer.

Step 5 Repeat, adding 1/2 cup of broth at a time. At about 18 minutes, the rice will be plump and cooked through with a nice texture of individual grains.

Step 6Add the asparagus and any remaining broth, plus the cream and Parmesan. Stir gently for 1 minute, allowing some of the liquid to be absorbed and the asparagus to heat through. Add pepper to taste. Spoon the risotto into warm flat bowls and serve immediately.


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