How Do You Make Fresh Asparagus Risotto?
Risotto is one of my favorites dishes. It’s fast, simple, nutritious and can be made adding virtually anything you have in your fridge: veggies, mushrooms, sausage, meat or a combination of them. I am starting with Asparagus Risotto, using one of the best spring vegetables you can find at the market these days. It’s a great vegetarian dish, as well as Vegan, replacing some of the ingredients with vegetable based ones, like I show in the Things You’ll Need. Enjoy! Heat water and broth in 2-quart saucepan over medium heat until it comes to a simmer. Reduce heat to low and keep warm. Meanwhile, melt 2 tablespoons butter in large saucepan over medium heat; add asparagus and cook until tender crisp. Remove asparagus; set aside. In same saucepan, cook onion in remaining 1 tablespoon butter until soft. Add rice and stir 2 to 3 minutes. Add wine; stir until absorbed. Increase heat to medium-high; stir in 1 cup water-broth mixture. Cook uncovered, stirring frequently, until liquid is absorbed.
