*Risotto with Asparagus
This delicious asparagus risotto is a classic Italian dish to welcome in spring!
- 5 cups water
- 1 1/2 pounds asparagus
- 2 cups carnaroli or arborio rice
- 1/2 cup butter
- 1 onion
- 1 1/2 cubes vegetable or chicken bouillon
- 1/2 glass of dry white wine
- Parmesan cheese
- salt, pepper
Cut off the asparagus tips and set aside. Remove the tough end of the stems. Boil in a small amount of salted water until tender, drain and save water. Mix the asparagus in an electric blender to creamy consistency, and pour back into saved water. Keep warm. Melt 1/4 cup butter in a separate wide pan, add the finely chopped onion and sauté over medium heat for a few minutes. Add the rice and stir into the sauteed onion, turn up the flame, add the wine, and cook until wine evaporates, then reduce flame. In a separate pot, add 5 cups of water and bouillon cubes to the asparagus broth and bring to a boil. Add a little of the broth at a time to the cooking rice, so as to keep the rice barely submerged. Five minutes before the rice is done add the asparagus tips and pepper to taste. When cooked, add butter and grated or shredded parmesan cheese. Serves four.