Asparagus Risotto With Pine Nuts
A deliciously creamy risotto highlighting the first spring asparagus, the pine nuts give a great crunch.
Steps
On medium heat , add butter and olive oil to pan and swirl until entire pot is coated.
At the same time , bring broth to a simmer in a separate pot.
Add onion and stir.
Saut for 2 minutes.
Add chopped rosemary , italian parsley , and pine nuts.
Saut for 3 more minutes.
Add garlic and rice and saut for 1 more minute.
Be sure not to let the garlic brown.
Add the wine and cook until absorbed , about 30 seconds.
Add of the simmering broth and stir.
Watch over rice carefully.
When most liquid has been absorbed , add the rest of the broth.
Simmer the rice for 10 minutes , stirring frequently.
Meanwhile , wash , trim asparagus and discard ends.
Cut off asparagus.
Chop remaining asparagus stalks into bite sized pieces.
Add of the stalks and stir , continue simmering for another 5 minutes , adding more water if needed.
Add asparagus.
Add 1 / 2 cup parmesan cheese and cream and stir.
When blended , remove from heat.
Serve with salt , pepper and additional parmesan to taste'.
Ingredients
butter, olive oil, onion, arborio rice, white wine, fresh rosemary, italian parsley, minced garlic clove, parmesan cheese, whipping cream, pine nuts, asparagus, vegetable broth, water