Asparagus Risotto

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Ingredients

  • 1tbsp Butter
  • 1 Onion (finely chopped)
  • 3/4 lb Asparagus, chopped in 1-inch lengths
  • 3 Garlic Cloves, Crushed
  • 1.5C Arborio Rice
  • 4C Chicken Broth
  • 1/4 C Cream
  • 1C Grated Parmesean Cheese
  • 1/4 C Fresh Basil

    • 35 Minutes to prep Yield 4

    Melt the butter in the pan and add the onions on medium-low heat. Cook for 4 minutes, then add the garlic.

    Cook for 1 minute, then add the rice.

    Stir until well coated.

    Add 1/2 cup of stock to the rice, stirring until absorbed.

    Add the asparagus.

    Continue adding the stock in 1/2 cup increments, stirring after each addition until the stock has been absorbed.

    (Should take about 20-25 minutes.) Add the cream, cheese, and basil stirring gently to combine.

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