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Asparagus-and-Green Onion Risotto

Asparagus-and-Green Onion Risotto

Southern Living APRIL 2011

  • Yield: Makes 6 servings
  • Hands-on: 1 Hour
  • Total: 1 Hour

Ingredients

  • 2 tablespoons butter
  • 3/4 cup chopped green onions
  • 1/2 teaspoon chopped fresh thyme
  • 1 1/2 cups uncooked Arborio rice (short-grain)
  • 5 cups low-sodium chicken broth
  • 1/2 pound fresh asparagus, cut into 1-inch pieces
  • 1/3 cup freshly grated Parmesan cheese
  • Garnish: shaved fresh Parmesan cheese

Preparation

1. Melt butter in a large heavy saucepan over medium heat; add green onions and thyme, and sauté 1 minute or until onions are soft. Add rice, stirring to coat. Add 2 1/2 cups broth, and bring to a boil. Reduce heat to medium-low; simmer, stirring occasionally, 15 minutes. Add 1/2 cup broth, and cook, stirring constantly, until liquid is absorbed. Repeat procedure with remaining broth, 1/2 cup at a time. (Total cooking time is about 20 minutes.)

2. Stir in asparagus. Simmer 3 to 5 more minutes or until asparagus is tender and mixture is creamy. Stir in Parmesan cheese. Serve immediately. Garnish, if desired.

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