Asparagus Risotto

Ingredients

• Four cups of chicken stock
• Two tbsp. of unsalted butter
• 1/2 cup of shallots
• One cup of arborio rice
• 1/4 cup of dry white wine
• 1/2 lb. of asparagus
• 1/2 cup of grated parmesan cheese
• Salt
• Pepper

Directions

1. Heat chicken stock to a low simmer in a pot.
2. Cook shallots in butter for two minutes.
3. Add arborio rice to shallots and butter cooking for an additional two minutes.
4. Stir rice to coat in butter.
5. Add white wine.
6. Add chicken stock 1/2 cup at a time allowing time to absorb into the rice stirring often to avoid rice sticking to the pan.
7. Cook rice for about 20-25 minutes while adding stock.
8. Cut up asparagus while rice is cooking.
9. Add asparagus with last 1/2 cup of stock.
10. Stir in parmesan, butter and add salt and pepper to taste.
11. Serve risotto while hot.


























Source — Simply Recipes
Prepared by Benjamin Steib
Louisiana Anthology
June 7, 2019