Creamy Parmesan and Asparagus Risotto

Risotto is my new favorite side dish. This Creamy Parmesan and Asparagus Risotto version goes great with grilled steak or chicken.

Creamy Parmesan and Asparagus Risotto

 

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Creamy Parmesan rice cooked to perfection with fresh asparagus

Author: Maria

Serves: 6-8

Ingredients

• 1 medium onion, chopped
• 1 clove garlic, crushed
• 2 tbsp olive oil
• 4 tbsp butter
• 1½ cups Arborio rice
• 5 cups chicken broth
• ¼ tsp turmeric, optional (I added it to make the rice a little darker yellow doesn’t really affect the flavor)
• 1 cup asparagus pieces, 1 inch long
• ½ cup grated Parmesan

Instructions

1. In a large saucepan, saute the onion and garlic in the olive oil and butter for 3-5 minutes or until onions are very tender.
2. Add rice and cook for 1-2 minutes, stirring so that rice will not stick to bottom of pan and burn.
3. Add enough chicken broth to just cover rice. Simmer rice, stirring very often {every thirty seconds or so to make sure rice doesn’t stick to bottom of pan}
4. Add broth as it is absorbed by rice…this process will take anywhere from 16-25 minutes. Mine took 25 minutes to absorb and for the rice to become sufficiently tender.
5. When the rice has been simmering for approx 10 minutes add the asparagus pieces.
6. When the rice is completely softened and the liquid is absorbed remove from heat and stir in the Parmesan cheese.
7. You can top with chopped roasted Almonds if desired for a little added texture

3.3.3077

Maria