Asparagus Risotto

Post date: May 20, 2015 7:33:20 PM

Ingredients

4 cups gluten free vegetable or chicken stock

1 lb fresh asparagus

1 cup yellow onion, finely chopped

5 Tbs unsalted butter

1 ½ cups Italian Arborio Rice, uncooked

½ cup dry white wine

½ tsp coarse salt, optional

½ cup Parmesan cheese, finely grated

Freshly ground black pepper, as desired

Directions

Bring a large pot of water to a boil over high heat. In another large saucepan, heat the chicken stock over medium heat. Trim the asparagus by breaking off the tough ends. Add asparagus to the boiling water and cook for about 3 minutes, or until barely tender. Drain: cut crosswise into 2-inch pieces. Heat 4 Tbs butter in a large sauté pan over medium heat until golden brown. Keep butter moving in the pan to prevent burning. Add onion and stir to coat; cook 4-5 minutes or until soft and translucent. Stir in the rice and add the white wine. Ladle ½ cup increments of the hot stock into the pan. Cook and stir until absorbed before adding more stock until all stock is used. Remove from heat. Stir in the Parmesan cheese and the remaining 1 Tbs butter, until the butter is melted and absorbed. Gently stir in the asparagus and season with salt and pepper as desired. Serve immediately.