Advertisement

Risotto With Asparagus

Time 25 minutes
Yields Serves 4
Risotto With Asparagus
(Los Angeles Times)
1

Bring the chicken broth to a simmer in a small saucepan.

2

Heat the butter and oil in a 3 1/2- to 4-quart saucepan or Dutch oven over medium heat. Swirl to coat the pan, and then add the onion and garlic. Cook until softened but not browned, about 3 minutes.

3

Add the rice and stir until the grains are well coated with oil, about 1 minute. Add the wine and let come to a boil.

4

Add 1/2 cup of broth to the rice and cook, stirring frequently, until the rice has almost completely absorbed the liquid. Adjust the heat so the risotto is kept at a slow simmer.

5

Repeat, adding 1/2 cup of broth at a time. At about 18 minutes, the rice will be plump and cooked through with a nice texture of individual grains.

6

Add the asparagus and any remaining broth, plus the cream and Parmesan. Stir gently for 1 minute, allowing some of the liquid to be absorbed and the asparagus to heat through. Add pepper to taste. Spoon the risotto into warm flat bowls and serve immediately.


Newsletter
Get our new Cooking newsletter, coming soon.
You may occasionally receive promotional content from the Los Angeles Times.