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: http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1886398.