Asparagus Risotto

As I promised in my tweet, here is the risotto recipe my Italian teacher gave me. When she had us over for lunch, she made it with mushrooms. This dinner party was unplanned, so we used what we had: asparagus.

NEED:

1lb bag of Riso Carnaroli

1 onion, chopped

2 bouillon cubes (we used Gluten-free chicken)

1lb of fresh asparagus, chopped

olive oil for browning veggies

1/2 cup or so dry white wine

Shredded Parmesan to be added when served.

Boil about 10 cups of water + bouillon. Keep it gently boiling.  The water must be boiling when added to the risotto.

Chop onions and asparagus and saute until golden brown in a another big pot . (This pot will be used to cook the risotto.)

When golden, add dry rice. Stir until golden, making sure not to burn the rice.

Slowly add boiling bouillon water to risotto. I did 1 cup at a time. Stir stir stir stir stir stir stir stir stir.

As the risotto eats the water and expands, add more. Repeat. It’ll take about 20 minutes to cook. Keep stirring.

In the last five minutes, add the wine.

stir stir stir stir stir stir stir stir stir stir stir stir stir.

Serve when cooked to desired texture. Add Parmesan cheese while still hot. You can also add garlic, too.

Super tasty. The boys and my roommate went back for seconds.

Happy cooking!