Ingredients

The following ingredients have 6 Servings
  • 4 cups asparagus (ends trimmed, cut into 1 inch pieces, divided)
  • 4 cups chicken stock (divided)
  • 1 tablespoon butter
  • 1 large yellow onion (finely chopped, approximately 2 cups)
  • 2 cloves garlic (minced)
  • 2 cups uncooked Arborio rice
  • 1/2 cup dry white wine
  • 4 ounces pecorino romano cheese (microplaned or grated fine)
  • 1/2 cup heavy whipping cream
  • 1 teaspoon kosher salt to taste
  • 1/2 teaspoon freshly ground pepper to taste

Instruction

  • In blender, combine 1 cup asparagus and 1 cup chicken stock, process until smooth. You want to do this to infuse that wonderful asparagus flavor into your risotto. I medium saucepan, combine with remaining 3 cups of stock and simmer over low heat.
  • In a medium sized heavy bottom stockpot or dutch oven, saute onion and garlic in butter over medium high heat until lightly brown, 5-6 minutes.
  • Add rice and stir for 1 minute. You want rice to get slightly browned.
  • Add wine and stir until liquid is absorbed, approximately 2 minutes.
  • Add 1/2 cup of asparagus stock mixture and continue stirring until liquid is absorbed. Continue to add stock mixture, 1/2 cup at a time, stirring until liquid is absorbed, until all liquid has been added to rice, approximately 30 minutes.
  • Turn off heat. Add remaining asparagus, 3 ounces of the shredded cheese, heavy cream, and salt and pepper to taste. Stir to combine and allow to rest.
  • Top with microplaned pecorino romano cheese. Recipe reserves an ounce for this. Feel free to go crazy and use much more. I always do.