Asparagus Risotto

1. 1

   Cook the onion in the oil in a saucepan until the onions soft.

2. 2

   Add the garlic and stir in.

3. 3

   Add the rice and stir it over medium heat for about 5 minutes.

4. 4

   Meanwhile, heat up the stock.

5. 5

   Pour the heated stock into the rice (itll sizzle a lot at first).

6. 6

   Add the cut-up asparagus stalks (not the tips), stir it all together, lower the heat, and cook white rice for 15 minutes or brown rice for 30 minutes.

7. 7

   Then add the asparagus tips, Parmesan, and cream and continue to cook until the rice is tender.

8. 8

   Taste and add salt as needed.

* Per serving · 4 servings · Values may vary.

No additional tips available.