Champagne Asparagus Risotto

1. 1

   1. pour chicken stock into a sauce pan and bring to a simmer

2. 2

   2. melt butter in a large, straight sided saute pan and wilt onions until transparent

3. 3

   3. add rice and toast on medium heat until slighly brown, about 3 to 5 minutes

4. 4

   4. pour in champagne and stir until it is absorbed

5. 5

   5. add stock to the risotto one cup at a time, stirring constantly until stock is absorbed

6. 6

   6. after the fourth cup of the stock has been added, after the 12 to 15 minutes, add asparagus. cook for about 5 minutes, adding stock when it has been absorbed.

7. 7

   7. remove from heat when risotto is soft and creamy, but not too mushy, and add cheese and parsley. Salt and pepper to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.