Sesame Asparagus Risotto

1. 1

   In a large saucepan, bring broth to a simmer; keep hot. In another large saucepan, heat butter over medium heat. Add rice; cook and stir 1-2 minutes or until rice is coated.

2. 2

   Stir in 1 cup hot broth. Reduce heat to maintain a simmer; cook and stir until broth is absorbed. Add an additional 2 cups broth, 1/2 cup at a time, cooking and stirring until broth has been absorbed after each addition. Stir in asparagus.

3. 3

   Continue stirring in remaining broth, 1/2 cup at a time, until rice is tender but firm to the bite and risotto is creamy. Remove from heat; stir in orange zest.

4. 4

   Serve immediately. Drizzle top with sesame oil; sprinkle with almonds and sesame seeds.

* Per serving · 4 servings · Values may vary.

No additional tips available.