Asparagus Risotto

1. 1

   1. Bring large pot of water to boil. Add asparagus and cut until slightly softened about 3 - 4 mins. Reserve 2 cups of cooking water. Drain aspargus and rinse with cold water.

2. 2

   2.Melt butter in med saucepan over Med. heat. Add shallot and cok until soft but not brown, about 3-5 mins. Add rice and cook 3 mins, stirring.

3. 3

   3. Add wine, bring to boil over High heat then reduce to simmer. Cook until liquid is almost evaporated, stirring for about 6 - 8 mins.

4. 4

   4. Add reserved water 1/4 c at a time, allowing each batch to be cooked out before adding next. Continue until all liquid is used, stirring constantly. Takes about 15 - 20 mins.

5. 5

   5. Add asparagus and cheese to pan, stir. Season.

* Per serving · 4 servings · Values may vary.

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