Asparagus Risotto

Makes 6 servings.

Ingredients

 * 1 pound fresh asparagus
 * 1 teaspoon salt
 * 1 cup chopped Onion
 * 1 clove garlic, minced
 * 1 tablespoon vegetable oil
 * 1 cup uncooked U.S. arborio or medium grain rice
 * 1/4 cup chopped fresh parsley
 * 1/3 cup grated Romano Cheese
 * salt to taste (optional)

Directions

 * 1) Wash asparagus and cut off tough stalk ends.
 * 2) Boil in large saucepan in salted water 3 minutes.
 * 3) Drain, reserving cooking liquid; cut off asparagus tips. Set aside.
 * 4) Cook Onion and garlic in oil in large skillet over medium-high heat.
 * 5) Add rice; stir 2 to 3 minutes.
 * 6) Stir in 1 cup reserved asparagus liquid.
 * 7) Cook, uncovered, stirring frequently, until liquid is absorbed.
 * 8) Continue stirring and adding remaining asparagus liquid and enough water to bring total amount of liquid added to 5 cups, allowing each to be absorbed before adding another. rice should be tender and mixture should have a creamy consistency. It will take approximately 25 to 30 minutes.
 * 9) Stir in asparagus, parsley, Cheese and salt, if desired.

Asparagus Risotto Videos
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