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Asparagus Risotto

1 bunch asparagus, rinsed, tough ends snapped off, cut into 1” pieces
2 Tbl olive oil
6 Tbl unsalted butter
1 onion, finely diced (or shallots)
1 1/2 cups arborio rice
1/2 cup dry white wine
5 cups of broth (veg or chicken), hot
3/4 cup Parmesean cheese
salt
pepper

  1. Blanch asparagus for 1 minute in boiling, salted water. Rinse under cold water until cool to the touch.
  2. Heat olive oil and 2 Tbl of butter in a medium pan until butter no longer spatters
  3. Add onion and sauté until translucent
  4. Add rice and sauté for 1-2 minutes until rice has absorbed most of the fats
  5. Add white wine and sauté until rice has absorbed most of the wine and liquid no longer appears on the bottom of the pan when you stir it.
  6. Begin adding the broth 1/2 cup at a time. Stir very frequently until liquid no longer appears on the bottom of the pan, then add the next 1/2 cup.
  7. Add asparagus with the last 1/2 cup of stock and stir. 
  8. If rice is still too “al dente”, add 1/2 cup of hot water and stir until absorbed.
  9. Add remaining 4 Tbl of butter, stir until incorporated.
  10. Take off the heat, add in Parmesean cheese and stir until fully incorporated.
  11. Add a few grinding of pepper, and carefully add salt. Broth and cheese have salt, so take care at this step.

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