Al Dente On The Side: Asparagus risotto

IMG_2333The pork recipe from Saturday needed a starch and vegetable to complete the meal. In the interests of time, table space and the ingredients on hand, I opted to combine them.


IMG_2324Asparagus risotto
By Jared Paventi

  • 2 cups arborio rice
  • 1/2 cup dry white wine
  • 3 cups vegetable broth
  • 1 small onion, diced
  • olive oil
  • 1 medium bunch of asparagus, last inch removed and the rest cut into 3/4- to 1-inch pieces
  • salt and pepper
  • 1/3 cup parmesan cheese, grated

Add broth to a small saucepan and keep warm over medium-low heat.

Heat olive oil in a large saucepan over medium-high heat. When it begins to shimmer, add the onions and cook until translucent. Add the rice and stir thoroughly. Allow the rice to toast and brown a little until aromatic (it should have a nutty smell), 5 to 7 minutes. Add the wine and stir until absorbed.

IMG_2328Add two ladlefuls (approximately 1/2 cup) of broth and stir constantly until it is absorbed. Continue adding broth, one ladleful at a time, and stirring until all of the broth is absorbed and there is a nice creamy sauce.

As you are adding broth, heat olive oil a medium skillet. With the burner on medium-high, add the asparagus, season with salt and pepper and cook until crisp-tender, about five minutes.

IMG_2330When the asparagus is done cooking, add immediately to the risotto. You may be in between ladlefuls of broth and that is okay. Stir until the rice and asparagus are well combined.

Add the parmesan cheese and mix well. Serve hot.



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