RISOTTO WITH ASPARAGUS
Provided by Food Network Kitchen
Time 50m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Peel the bottom third of the asparagus stalks with a vegetable peeler. Snap each stalk where it breaks naturally; reserve 4 of the peeled bottoms for crostini (below). Thinly slice 6 asparagus bottoms and place the rest of the bottoms in a saucepan with 8 cups water and the thyme to make asparagus broth; bring to a simmer.
- Heat 2 tablespoons butter in a saucepan over medium heat. Add the shallot and cook, stirring, until translucent, about 2 minutes. Add the rice and cook, stirring, until glossy, about 1 minute. Add 1 1/4 teaspoons salt. Pour in the wine and stir until absorbed. Stir in 1/2 cup of the asparagus broth until absorbed (use a ladle to add the broth, keeping the solids in the pan). Continue to add broth in 1/2-cup increments, stirring constantly and allowing the liquid to be absorbed before adding more, about 10 minutes. (You should have about half the broth left.) Stir in the sliced asparagus bottoms and the lemon zest. Add the remaining broth, 1/2 cup at a time, until the rice is just tender, 5 to 8 more minutes.
- Meanwhile, place the asparagus tips in a large skillet, cover with water and season with salt and pepper. Simmer over medium-high heat until just tender, about 5 minutes.
- Add the remaining 2 tablespoons butter, the parmesan and lemon juice to the risotto. Stir in the lettuce, remove from the heat and season with salt. Divide among bowls, top with the robiola and season with pepper. Drizzle the asparagus tips with olive oil and spoon over the risotto.
CREAMY ASPARAGUS RISOTTO
This recipe has evolved from one that I saw on Hell's Kitchen. I searched high and low for the closest thing and eventually came up with this. Enjoy!
Provided by Chef RoboTron
Categories Rice
Time 45m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- 1. Cook the asparagus tips in a medium saucepan of boiling salted water until just tender, about 2 minutes. Using a slotted spoon, transfer the tips to a colander.
- and rinse in cold water; drain well.
- 2. Break the asparagus stalks in half. Add them to the boiling water and cook until very tender, about 10 minutes. Reserve 1/3 cup of the cooking water, then drain the stalks. Puree the stalks with the reserved cooking water in a food processor. Using a rubber spatula, work the puree through a coarse sieve; you should have about 2 cups.
- 3. In a medium saucepan, bring the stock to a simmer. Meanwhile, heat the olive oil in a large, heavy saucepan. Add the shallots and cook over low heat, stirring frequently with a wooden spoon, until softened but not browned, about 4 minutes. Add the garlic and cook until the shallots are lightly browned, about 2 minutes. Add the rice and stir over moderate heat to coat the grains with the oil. Pour in the wine and continue stirring until the wine is almost evaporated, about 2 minutes.
- 4. Add 1 cup of the hot stock and stir constantly until almost absorbed. Continue adding the stock, 1 cup at a time, stirring constantly until it is absorbed before adding more. When the rice is almost tender, after about 15 minutes, add the asparagus puree. Continue to cook, stirring, until the rice is tender but still firm to the bite, about 4 minutes. Add the asparagus tips and stir for 1 minute to heat through.
- 5. Remove the risotto from the heat and stir in the butter and Parmesan. Season with salt and pepper and let stand for 2 minutes, then spoon the risotto into shallow bowls and serve.
- Serves 8.
- This risotto gets its velvety texture from the asparagus puree that's stirred in before serving.
Nutrition Facts : Calories 699.1, Fat 28.9, SaturatedFat 6.9, Cholesterol 22, Sodium 848.1, Carbohydrate 85.6, Fiber 5.3, Sugar 6, Protein 20.1
RISOTTO WITH PARMESAN AND LEMON
In honor of our special Family issue, Food Network Magazine asked the kids of some Food Network stars to act as guest editors and share their favorite family dinners. Here's what Geoffrey Zakarian's daughter, Anna, had to say about this risotto dish: "Risotto is sort of our family tradition. It's so creamy, it melts in my mouth."
Provided by Geoffrey Zakarian
Categories main-dish
Time 50m
Yield 3 to 4 servings
Number Of Ingredients 10
Steps:
- Bring the chicken stock to a simmer in a large saucepan over medium heat.
- Meanwhile, heat 2 tablespoons olive oil in a separate large saucepan over medium heat. Add the onion and a touch of salt and cook, stirring often, until the onion is tender, about 8 minutes. Add the rice and cook, stirring, until toasted, about 2 minutes. Add the wine and cook until evaporated, 2 to 4 minutes.
- Add 1 cup simmering chicken stock to the rice and cook, stirring constantly, until absorbed. Repeat, adding the stock 1 cup at a time, until the rice is al dente and creamy in texture, about 20 minutes. (You might not use all of the stock.)
- When the rice is al dente, remove from the heat and stir in the cheese, chives and lemon juice. Stir in the remaining 1/4 cup olive oil.
- Divide the risotto among shallow bowls. Drizzle with olive oil, top with the lemon zest and more chives, and season with salt and pepper.
CREAMY PARMESAN RISOTTO WITH ASPARAGUS
From the Cuisinart Rice Cooker instruction booklet. Makes 3 cups (serves 6 as a side dish, 4 as a first course, 2 as an entree) This is for the 4 cup rice cooker.
Provided by HeatherN
Categories Short Grain Rice
Time 1h2m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Lightly coat the steaming tray of the rice cooker with cooking spray. Place asparagus in steaming tray, reserve.
- Place butter and olive oil in the rice cooking bowl, turn on and wait one minute. Stir in the chopped onions anc arrots and cover, cook 1 minute.
- Add the rice; stir to coat completely. Cover and cook 2 minutes.
- Stir in the wine; cover. Cook 2 to 3 minutes, until wine is completely absorbed.
- Add the water or stock; stir.
- Cover and cook 25 minutes, stirring 2 or 3 times during cooking.
- Place the asparagus filled steaming tray on the rice cooking bowl and cover. Cook until the rice cooker switches to "warm, about 5 minutes longer.
- When the rice cooker switches to "warm", stir in the heavy cream, Parmesan and white pepper. Replace the steaming tray over the rice cooking bowl and let stand on "warm" for 5 to 10 minutes.
- Stir the steamed asparagus into the risotto.
PARMESAN RISOTTO
Risotto is a creamy Italian rice dish. In this version, the rice is briefly sauteed, then slowly cooked in wine and seasonings. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, heat broth and keep warm. In a Dutch oven, saute onion in oil until tender. Add rice and garlic; cook and stir for 2-3 minutes. Reduce heat; stir in wine. Cook and stir until all of the liquid is absorbed. , Add heated broth, 1/2 cup at a time, stirring constantly and allowing the liquid to absorb between additions. Cook just until risotto is creamy and rice is almost tender, about 20 minutes. Add the remaining ingredients; cook and stir until heated through. Serve immediately.
Nutrition Facts : Calories 260 calories, Fat 6g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 728mg sodium, Carbohydrate 41g carbohydrate (1g sugars, Fiber 1g fiber), Protein 6g protein.
EASY ASPARAGUS RISOTTO
I got this recipe from thugkitchen.com. Thought I'd share the clean version of this very tasty dish.
Provided by ThaGirl4Ya
Categories Rice
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Warm up the veggie broth in a medium pot until it gently simmers then turn off the heat. Chop up the shallots, garlic, and asparagus. You'll want the asparagus in pieces about an inch long, like bite-sized. Cut off the tough ends.
- In a large skillet or pot with a wide bottom, heat up the 2 tablespoons of oil over a medium heat. Add the shallots and sauté them around until they start to look kinda golden, about 2-3 minutes. Add the garlic and rice and sauté until the rice smells toasted and starts looking like it absorbed some of the oil, about 2 more minutes. This helps make your risotto creamy. Add the white wine and salt to the pot and cook until most of the wine has evaporated and you scraped whatever bits of shallot got stuck to the bottom of the pot, like a minute or 2.
- Now add 2 cups of the warm broth, stir, and lower the heat so that the pot is at a simmer, uncovered. Stir every couple of minutes until most of the broth has absorbed into the rice, about 7-10 minutes. You don't need to stand there and stir it the whole time. Just stir it every minute or two while you clean up or troll the internet. Add another 2 cups of warm broth at this point, and do that whole stir and simmer thing again for another 7 minutes or until the rice tastes slightly undercooked and there's still broth in the pot. Now dump in the asparagus and cook until it's tender and the rice looks like its sitting in a creamy gravy, about 5 more minutes. If it starts looking a little dry before everything is tender, just add some more of the broth a tablespoon at a time.
- When the rice and asparagus taste on point, turn off the heat; add the lemon zest, remaining oil, half the chives, and a little pepper. Taste and add more salt, pepper, or whatever you want. Serve right away and top with the remaining chives.
- * This kind of rice is starchy, so it will make your risotto extra creamy and delicious. If you can't find it don't worry about it, just grab a short grain rice.
Nutrition Facts : Calories 313.1, Fat 8.4, SaturatedFat 1.2, Sodium 166.4, Carbohydrate 48.4, Fiber 4, Sugar 1.9, Protein 6.7
ASPARAGUS RISOTTO
Make and share this Asparagus Risotto recipe from Food.com.
Provided by Normaone
Categories One Dish Meal
Time 45m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In a large saucepan bring at least 5 cups salted water to a boil and add the asparagus.
- Cook 4 minutes.
- Drain, reserving 3+1/2 cups cooking liquid.
- Place asparagus in a bowl of ice water to stop the cooking process.
- Drain and cut the tips off the asparagus.
- Cut the stalks into 1/4 inch rounds.
- Keep tips and stalks separate.
- Place chicken broth and reserved cooking liquid in a saucepan and bring to a simmer.
- Reduce heat to low.
- In a large saucepan, heat oil over medium heat.
- Add onion and saute 5 minutes.
- Add rice and continue sauteing 2 minutes, stirring.
- Add 3/4 c hot liquid and simmer, stirring frequently, until is absorbed.
- Add asparagus rounds and 3/4 cup hot liquid.
- Simmer, stirring frequently, until liquid is absorbed.
- Continue adding hot liquid, 3/4 cup at a time, simmering and stirring frequently, until rice is cooked and liquid has been absorbed.
- Mix in the reserved asparagus tips, butter and grated cheese.
- Season to taste with salt and pepper.
- Place into serving bowls and top with shaved Parmesan.
Nutrition Facts : Calories 338.2, Fat 11.7, SaturatedFat 4.8, Cholesterol 17.5, Sodium 200.6, Carbohydrate 48.5, Fiber 4, Sugar 3.1, Protein 10.8
GARLIC SHRIMP AND ASPARAGUS RISOTTO
Takes a second to prep but so worth it in the end.
Provided by Joshua F
Categories Main Dish Recipes Rice Risotto Recipes
Time 52m
Yield 4
Number Of Ingredients 12
Steps:
- Pour chicken broth into a pot; bring to a simmer over medium-low heat.
- Heat olive oil in a large saucepan over medium heat. Cook and stir onion and garlic in the hot oil until slightly softened, about 2 minutes. Add Arborio rice; cook, stirring frequently, until coated with oil, about 4 minutes.
- Stir 1/2 cup of the hot chicken broth into the saucepan; cook and stir until the rice has absorbed the broth, about 2 minutes. Repeat this process 4 more times, stirring constantly, until rice is creamy and tender yet firm to the bite, about 15 minutes.
- Stir shrimp and asparagus into the remaining hot broth. Cook until shrimp turns pink, 2 to 3 minutes. Remove broth from heat.
- Stir shrimp and asparagus into the rice; cook for 1 minute. Stir Parmesan cheese and butter into the rice; cook until melted, about 1 minute. Remove rice from heat. Season with salt and pepper. Sprinkle parsley over each serving.
Nutrition Facts : Calories 858.2 calories, Carbohydrate 130.3 g, Cholesterol 209.9 mg, Fat 20 g, Fiber 4.6 g, Protein 36.6 g, SaturatedFat 8.5 g, Sodium 3233 mg, Sugar 3.7 g
CREAMY PARMESAN RISOTTO
The extra starch in Arborio rice gives risotto its creamy texture; here Parmesan cheese makes it even creamier.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Number Of Ingredients 11
Steps:
- Heat chicken stock in a medium saucepan. Keep hot during preparation.
- Heat the butter and oil in a large, heavy saucepan over medium heat. Add the garlic and shallots, and saute, stirring occasionally, until softened and translucent, 3 to 4 minutes. Do not brown. Add the rice, and stir to coat. Cook rice, stirring frequently, until well coated and grains start to appear translucent, about 2 minutes. Add the white wine, and stir constantly until it has evaporated, about 2 minutes.
- Add 1 cup of the hot stock, and cook, stirring constantly, until almost all of the liquid has evaporated. Then add hot stock, 1/2 cup at a time, stirring constantly until each addition is absorbed before adding the next (reserve about 1/2 cup stock for serving). Cook until rice is tender but still firm in the center (a total of 20 to 25 minutes).
- Remove pan from heat, and stir in 2 teaspoons lemon zest, 3/4 cup Parmesan cheese, salt, and pepper. Add some of the remaining stock a little at a time to reach desired consistency (it should be fairly loose). Serve immediately, garnished with additional lemon zest, if desired, and Parmesan cheese.
ASPARAGUS RISOTTO
Put asparagus centre stage in this satisfying risotto. Top with a sprinkling of parmesan for an easy midweek meal for two
Provided by Barney Desmazery
Categories Dinner, Main course, Supper
Time 35m
Number Of Ingredients 8
Steps:
- Snap the woody ends off the asparagus stalks and tip them into a saucepan with the stock. Put on a low heat to very gently simmer. Meanwhile, cut off the tips of the asparagus, add to the stock for exactly 1 min. Scoop out with a slotted spoon and set aside. Finely slice the rest of the stalks into rounds.
- Heat the oil and half the butter in a heavy, wide pan. Cook the onions gently for 5 mins until soft, stirring often. Add the chopped asparagus stalks and cook for 2 mins more. Add the rice and continously stir for a few minutes until it turns semi-transparent and makes a hissing sound.
- Stir in the wine, if using - it will evaporate almost immediately. Reduce the heat to a gentle simmer. Add the stock, a ladleful at a time, stirring between each addition until it is absorbed, about 15 mins.
- Try the rice - it should feel just cooked with a slight bite to it. Stir in the asparagus tips and any last dregs of stock and cook for 1 or 2 mins more. Remove from the heat and top with the remaining butter and most of the parmesan. Season generously, cover and leave for a few minutes to settle.
- Give the risotto a thorough stir to incorporate the butter and cheese and serve straight away with the remaining parmesan for sprinkling over.
Nutrition Facts : Calories 623 calories, Fat 22 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 80 grams carbohydrates, Sugar 8 grams sugar, Fiber 6 grams fiber, Protein 15 grams protein, Sodium 1.5 milligram of sodium
RISOTTO WITH CHICKEN AND ASPARAGUS
A delicious, authentic-tasting Italian risotto with chicken and asparagus. Perfect with a glass of Italian wine!
Provided by katie
Categories Main Dish Recipes Rice Risotto Recipes
Time 1h
Yield 2
Number Of Ingredients 13
Steps:
- Bring chicken stock to a boil in a small saucepan, then keep warm over low heat.
- Heat 1 teaspoon olive oil in a large saucepan over medium-high heat. Stir in the garlic and cook 30 seconds until fragrant. Add the cubed chicken, and continue cooking until firm and lightly browned; set aside.
- Heat remaining 2 teaspoons olive oil in the saucepan and cook onions until they soften and turn translucent, about 1 minute. Stir in the rice, and continue cooking until the rice turns opaque, and the onion begins to brown.
- Stir in the wine and asparagus; cook, stirring constantly, until the wine evaporates. Reduce heat to medium, and stir in 1/3 of the hot chicken stock. Cook, stirring constantly, until all of the liquid has been absorbed, 8 to 10 minutes.
- Stir in another 1/3 of the chicken stock and continue cooking and stirring until absorbed, 8 to 10 minutes. Season the risotto with oregano and basil. Pour in the remaining stock, and stir until absorbed again, 8 to 10 minutes. Season to taste with salt and pepper, then stir in the Parmesan cheese and chicken cubes.
Nutrition Facts : Calories 877.3 calories, Carbohydrate 104.7 g, Cholesterol 104.3 mg, Fat 22.5 g, Fiber 4.6 g, Protein 50.8 g, SaturatedFat 6.5 g, Sodium 1074 mg, Sugar 5 g
CREAM OF ASPARAGUS RISOTTO
Make and share this Cream of Asparagus Risotto recipe from Food.com.
Provided by PanNan
Categories White Rice
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Trim rough ends from asparagus; discard.
- Cut off asparagus tips and reserve.
- Cut stalks into 3/4 inch-long pieces.
- Place 2/3 of stalk pieces, 1 cup broth and 1 cup water in blender, reserving the remaining 1/3 of stalk pieces.
- Puree mixture until smooth.
- Set aside.
- Melt butter in heavy large saucepan over medium heat.
- Add onion and saute until tender, about 8 minutes.
- Add rice and stir 1 minute.
- Add wine and cook until absorbed, stirring often, about 2 minutes.
- Add 1/2 cup broth and chopped rosemary, simmer until liquid is absorbed, stirring often, about 4 minutes.
- Continue to cook for 15 minutes, adding more broth by 1/2 cupfuls and allowing liquid to be absorbed before adding more, stirring often.
- Add reserved asparagus stalk pieces and reserved asparagus tips and continue cooking until rice is just tender and mixture is creamy; adding broth as needed and stirring often, about 10 minutes longer.
- Add reserved asparagus puree and stir until absorbed, about 3 minutes.
- Stir in 1/2 cup Parmesan and cream.
- Season to taste with salt and pepper.
- Transfer risotto to bowl.
- Garnish with rosemary sprigs, if desired.
- Serve, passing remaining Parmesan separately.
Nutrition Facts : Calories 445, Fat 12.2, SaturatedFat 6.9, Cholesterol 33.3, Sodium 355.3, Carbohydrate 63.7, Fiber 4.6, Sugar 3.1, Protein 18
EASY PARMESAN "RISOTTO"
Steps:
- Preheat the oven to 350 degrees. Place the rice and 4 cups of the chicken stock in a Dutch oven, such as Le Creuset. Cover and bake for 45 minutes, until most of the liquid is absorbed and the rice is al dente. Remove from the oven, add the remaining cup of chicken stock, the Parmesan, wine, butter, salt, and pepper, and stir vigorously for 2 to 3 minutes, until the rice is thick and creamy. Add the peas and stir until heated through. Serve hot.
ASPARAGUS RISOTTO
An easy Asparagus Risotto recipe
Categories Rice Vegetable Side Asparagus Spring Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Serves 4
Number Of Ingredients 8
Steps:
- Blanch asparagus pieces in large pot of boiling, salted water 2 minutes. Drain. Rinse asparagus under cold water. Drain asparagus well.
- Bring chicken broth to simmer in small saucepan. Reduce heat to low and keep broth hot. Heat olive oil in heavy large saucepan over medium heat. Add chopped onion and sauté until translucent, about 4 minutes. Add rice and stir 3 minutes. Add dry white wine and cook until liquid evaporates. Continue cooking until rice is tender but still slightly firm in center and mixture is creamy, adding chicken broth 1 cup at a time and stirring almost constantly, about 20 minutes. Add blanched asparagus pieces and stir until heated through, about 2 minutes. Remove from heat. Add 6 tablespoons butter and stir until incorporated. Stir in grated Parmesan cheese. Season risotto to taste with salt and pepper.
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- In a medium-size pot, pour in the water, broth, Arborio rice, 2 tablespoons of butter, olive oil, and garlic, and a dash of cayenne pepper. COVER with a lid. Bring the liquid to a boil, give it a stir and lower the heat to simmer, and COVER again.
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- Melt butter in a separate medium saucepan over medium heat. Add shallot and garlic; cook, stirring often, until the shallot is translucent, about 2 minutes. Add rice; cook, stirring constantly, until lightly toasted, about 1 minute. Add wine; cook, stirring occasionally, until completely absorbed, about 2 minutes.
- Add 3 cups of the simmering broth to the rice mixture, ½ cup at a time, stirring constantly after each addition, until the liquid is fully absorbed and the rice is al dente, about 30 minutes (keep any remaining broth simmering during this process). Stir in asparagus, pepper, salt and the remaining 1 cup broth; cook, stirring constantly, until the asparagus is tender and the broth is absorbed, 1 to 2 minutes. Remove from heat. Stir in Parmesan, parsley, lemon zest and lemon juice. Serve immediately.
CREAMY PARMESAN RISOTTO RECIPE - MIDGETMOMMA
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- In a large saucepot pot or Dutch oven sauté the shallots and garlic with the olive oil until the onions have softened. In a small pot bring your chicken stock up to a boil while your onions are cooking.
- Pour 1 cup of the hot chicken stock into the rice making sure to stir every now and then, once the first cup is absorbed stir in another cup.
CREAMY ASPARAGUS RISOTTO - A COOKIE NAMED DESIRE
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- In a large saucepan, add the vegetable stock and heat on medium until it is steaming hot, but not boiling and not yet simmering. Turn down the heat slightly to maintain the heat of the stock.
- Add a water to a large skillet with a high rim and heat until the water is boiling. Thoroughly wash the asparagus and trim the tough ends. Add the asparagus the skillet and blanch until it is a bright green.
CREAMY ASPARAGUS RISOTTO RECIPE - LORI DE MORI | FOOD & …
From foodandwine.com
- Cook the asparagus tips in a medium saucepan of boiling salted water until just tender, about 2 minutes. Using a slotted spoon, transfer the tips to a colander and rinse in cold water; drain well.
- Break the asparagus stalks in half. Add them to the boiling water and cook until very tender, about 10 minutes. Reserve 1/3 cup of the cooking water, then drain the stalks. Puree the stalks with the reserved cooking water in a food processor. Using a rubber spatula, work the puree through a coarse sieve; you should have about 2 cups.
- In a medium saucepan, bring the stock to a simmer. Meanwhile, heat the olive oil in a large, heavy saucepan. Add the shallots and cook over low heat, stirring frequently with a wooden spoon, until softened but not browned, about 4 minutes. Add the garlic and cook until the shallots are lightly browned, about 2 minutes. Add the rice and stir over moderate heat to coat the grains with the oil. Pour in the wine and continue stirring until the wine is almost evaporated, about 2 minutes.
CREAMY ASPARAGUS RISOTTO WITH PEAS, DILL AND PARMESAN
From whereismyspoon.co
- Remove the lower, woody parts of the white asparagus stalks. Peel the stalks with a vegetable peeler, starting under the head of the stalk. If you are using green asparagus, only remove the woody parts and peel the lowest part of the stalk. Cut each stalk to obtain smaller 3-4 pieces. Keep the heads of the stalks separately.
- Bring a large pot of salted water to a boil. Cook the asparagus stalks for about 5 minutes, add the heads of the asparagus and continue cooking for another 2-3 minutes or so. The vegetables should still have a bite, they will continue cooking for some extra 5 minutes together with the rest of the dish. Drain and reserve some of the liquid. If you use green asparagus, cook it for a shorter time, a total of 5-6 minutes.
- In the meantime chop the shallots very finely. Heat the olive oil in a larger, deeper pan. Cook the shallots until translucent, add the risotto (unwashed), and stir well until the rice is coated in oil. Continue stirring until the risotto becomes translucent as well, about 2-3 minutes.
BEST ASPARAGUS RISOTTO - A COUPLE COOKS
From acouplecooks.com
- Combine the broth, water, and 1 teaspoon kosher salt in a saucepan and place it over low heat. (You’ll use this warmed broth to stir into the risotto).
- Mince the onion, then place it in a bowl and reserve. Cut off the tough bottom ends of the asparagus and then cut them into two-inch pieces.
ASPARAGUS RISOTTO: IT'S EASIER THAN YOU THINK! - SHE LOVES ...
From shelovesbiscotti.com
- Trim ends of asparagus and cut into 1-inch pieces. Add the asparagus into simmering broth and cook for about 3 minutes. With a strainer, transfer asparagus to a bowl; reduce heat under broth to obtain a low simmer. Keep warm throughout the time we are making the risotto.
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- Cut your asparagus into 1 inch long pieces and blanch for about 90 seconds. Remove the asparagus from the water and shock in an ice bath to retain their bright green color. Set aside.
- Add the onion and cook for 4-5 minutes until the onion is translucent. Add the garlic and stir to combine.
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