Dolce Mangia
Sweet Eats
Asparagus Risotto - GF

4  c (1") slices asparagus (about 1 1/2 pounds), divided
3  c  fat-free, less-sodium chicken broth, divided
1 1/2  c water
1  T  butter
2  c chopped onion (about 1 large)
2  c  uncooked Arborio rice
1/2  c dry white wine
1  c (4 oz) grated fresh Parmigiano-Reggiano cheese, divided
1/4  c heavy whipping cream
1  t salt
1/2  t freshly ground black pepper

Place 1 c asparagus and 1 c broth in a blender; puree until smooth. Combine puree, remaining 2 c broth, and 1 1/2 c water in a medium saucepan; bring to a simmer (do not boil). Keep warm over low heat.

Melt butter in a large heavy saucepan over medium heat. Add onion to pan; cook 8 minutes or until tender, stirring occasionally. Stir in rice; cook 1 minute, stirring constantly. Stir in wine; cook 2 minutes or until liquid is nearly absorbed, stirring constantly.

Add 1/2 c broth mixture; cook 2 minutes or until the liquid is nearly absorbed, stirring constantly. Add remaining puree mixture, 1/2 c at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 30 minutes total).

Stir in remaining 3 c asparagus; cook 2 minutes.

Stir in 3/4 c cheese, cream, salt, and pepper. Transfer risotto to a bowl. Serve with remaining 1/4 c cheese.

Time: 1 hour   Serves: 6-8

Risotto is the best comfort food on earth. It ranks right up there with homemade macaroni and cheese for me. This is a Southern Living recipe:


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