Why I Love This Recipe
Asparagus is my favorite veggie. When I have leftover asparagus this recipe is so good to make the asparagus into another delicious side dish. Or after a visit to the farmers market when I have purchased too much, this recipe is a keeper for using up an abundance of asparagus.
Ingredients You'll Need
4 c. chicken stock
2 T. butter, divided (for DF use olive oil)
½ c. green onions, chopped
1 c. Arborio rice
¼ c. white wine (If preferred use 1 T. fresh lemon juice and 3 T. water)
1 bunch asparagus, trimmed
½ c. freshly grated parmesan cheese (skip for DF)
Freshly ground sea salt and freshly ground black pepper to taste
Cook trimmed asparagus in a steam until just tender. Cut off tips of asparagus and set aside. Chop remaining asparagus in small pieces and set aside. Meanwhile in a small saucepan heat broth to a low simmer and keep hot. In another saucepan, cook green onions in 1 T. butter until translucent, a minute or two. Add rice and cook 2 minutes more, stirring until nicely coated. Add white wine to rice, stir, allowing rice to absorb the wine. Add stock ½ c. at a time, adding additional stock when the previous stock has been absorbed, stirring often. Continue to cook rice, adding stock and stirring for about 20-25 minutes. With the last of the stock add the asparagus chopped stems and tips and cook until risotto has absorbed the stock but is still loose and asparagus is hot. (if you run out of stock before risotto is done, add water). Stir in parmesan, remaining butter, salt and pepper to taste. Serve immediately.