Asparagus Risotto

1. 1

   In a large saucepan, heat the water and broth until it comes to a simmer. Reduce the heat to low and keep warm.

2. 2

   Meanwhile, in a separate Dutch oven or heavy saucepan, melt 2 tablespoons of butter over medium heat. Add the asparagus and cook until tender-crisp; make certain not to overcook the asparagus.

3. 3

   Remove the asparagus, and set aside. In the same saucepan, saute the onion in the remaining tablespoon of butter until clear. Add the rice and stir together for a few minutes. Go ahead and add the wine, and continue to stir until absorbed.

4. 4

   Now the fun part begins. Crank up the heat to medium-high, and stir in one cup of the broth mixture. Cook the rice uncovered, stirring frequently, until the liquid is absorbed. Continue stirring and adding the broth one cup at a time, allowing each cup to be absorbed before adding the next cup. Continue this process until the mixture is creamy and full of deliciousness, about 25 minutes.

5. 5

   At this point, stir in the asparagus, cream, grated cheese, and salt and pepper to taste. Stir until the mixture is creamy and well-combined.

* Per serving · 4 servings · Values may vary.

No additional tips available.