Risotto is a good and simple staple to have in your recipe repertoire. Here's a cost-saving tip: You can substitute sushi rice for pricier Arborio with the same excellent results.
4 cups vegetable or chicken broth
2 tablespoons olive oil
4 green onions, chopped
1 cup Arborio or sushi rice
2 pounds asparagus, ends trimmed and cut into 2-in. pieces
2 tablespoons unsalted butter
1/2 cup grated parmesan cheese
How to Make It
In a small saucepan, bring broth to a simmer.
Heat oil in a large pot. Add onions and rice and cook, stirring, until rice is browned, about 5 minutes. Stir in broth, 1/2 cup at a time, and cook, stirring constantly until almost all the broth is absorbed before adding more, until rice is al dente, about 20 minutes; add hot water if you need more liquid. About 5 minutes before rice is done, add asparagus, butter, and parmesan and cook until asparagus is tender-crisp.
Delish! I also only used 1 pound of asparagus which was plenty. My arm was about to fall off after all the constant stirring, but it was well worth it. I might add some minced garlic and cracked black peppercorns next time for a little extra seasoning.
This is VERY good! Other than using only 1 pound of very thin asparagus (and it seemed very veggie-dense) and adding 1/2-3/4 c dry white wine, I followed the recipe and it was lovely. I served with sauteed chicken breasts sprinkled w/ Italian seasoning (herb blend) and garlic powder. Everyone including my picky boys ate it! This one is a keeper!
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