5 c. low sodium chicken broth
1 c. water
4 T. unsalted butter, divided (I used Smart Source 50/50)
2-3 cloves garlic, minced
2 c. Arborio rice
1 c. dry white wine
1 small yellow onion, chopped
1 pound asparagus, cut into bite-sized pieces
1 small yellow onion, chopped
1 pound asparagus, cut into bite-sized pieces
1 c. Parmesan cheese
1 t. lemon juice
Salt & black pepper
Directions:
In a large saucepan, combine chicken broth and water. Heat over medium high heat until heated through but not boiling. Or, if you are fortunate like me, and have a large glass measuring cup that holds more than 6 cups (thank you Pampered Chef), combine the broth and water in the measuring cup and microwave until hot, 2-4 minutes.
Place 2 T. butter to a large pot (less than 8 quarts) over medium heat. Once melted, add the garlic and cook until fragrant, about 30 seconds. Add the rice to the pan and stir to coat. Keep stirring until the rice grains are translucent around the edges, about 3 minutes.
Yields: 6 servings
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In a large saucepan, combine chicken broth and water. Heat over medium high heat until heated through but not boiling. Or, if you are fortunate like me, and have a large glass measuring cup that holds more than 6 cups (thank you Pampered Chef), combine the broth and water in the measuring cup and microwave until hot, 2-4 minutes.
Place 2 T. butter to a large pot (less than 8 quarts) over medium heat. Once melted, add the garlic and cook until fragrant, about 30 seconds. Add the rice to the pan and stir to coat. Keep stirring until the rice grains are translucent around the edges, about 3 minutes.
Add the wine and cook, stirring constantly, until fully absorbed, about 3 minutes. Stir 5 cups of the hot broth mixture into the rice. Reduce the heat to medium low, cover and simmer until almost all the liquid has been absorbed and the rice is just al dente, 16-19 minutes. Stir twice during cooking.
While the rice is cooking, melt 1 T. butter in a medium pan over medium heat. Add the onion and cook until starting to become tender, 2-3 minutes. Add the chopped asparagus and cook an additional 3-5 minutes, or until tender-crisp (may need more time depending on size of asparagus stalks). Remove from heat, cover, and set aside.
Add 1/2 c. of the hot broth mixture to the risotto and stir gently and constantly until the risotto becomes creamy, about 3 minutes. Add the cheese. Remove the pot from the heat, cover and let stand about 5 minutes.
Stir the asparagus and onions into the risotto along with the remaining 1 T. butter and lemon juice; stir. Season with salt and pepper to taste. If desired, add up to 1/2 c. of the broth mixture to add moisture. Serve immediately.
Add 1/2 c. of the hot broth mixture to the risotto and stir gently and constantly until the risotto becomes creamy, about 3 minutes. Add the cheese. Remove the pot from the heat, cover and let stand about 5 minutes.
Stir the asparagus and onions into the risotto along with the remaining 1 T. butter and lemon juice; stir. Season with salt and pepper to taste. If desired, add up to 1/2 c. of the broth mixture to add moisture. Serve immediately.
Yields: 6 servings
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