Creamy Parmesan and Asparagus Risotto
 
 
Creamy Parmesan rice cooked to perfection with fresh asparagus
Author:
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
Recipe by Real Life Dinner at https://reallifedinner.com/creamy-parmesan-and-asparagus-risotto-tmh/