Asparagus Risotto

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Asparagus Risotto is a delightful and popular Italian recipe. Learn how to make/prepare Asparagus Risoto by following this comfortable recipe.
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Asparagus Risotto Recipe • 1 Pound asparagus, trimmed, cut down into 2-inch lengths
• 1/2 Cup dry aside white wine
• 1-1/2 Cups arborio rice or medium-grain white rice
• 6 tbsp Butter
• 1/2 Cup chopped up onion
• 5 Cups canned low-salt chicken broth
• 3/4 Cup freshly grated Parmesan cheese
• 2 tbsp Olive oil
• Salt and pepper to taste
Blanch asparagus pieces in a large pot of boiling salted water for about 2 minutes.
Drain and rinse asparagus below ice-cold water.
Bring chicken broth to simmer in a saucepan, reduce the heat up to low and keep the broth hot.
Heat olive oil in a heavy large saucepan on normal flame.
Add chopped up onion and fry until translucent, for about 4 minutes.
Combine rice with it and stir for about 3 minutes.
Add dry aside white wine to it and cook until liquid evaporates.
Continue cooking until rice is tender but still slimly securely in the center and mixture is creamy.
Add 1 cup chicken broth at a time and stirring continuously, for about 20 minutes.
Add blanched asparagus pieces and stir until heated through for about 2 minutes.
Remove it from the fire.
Add butter to it and stir until incorporated.
Stir in grated Parmesan cheese and season risotto with table salt and pepper.
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