I love risotto, even with its labor- and time-intensive cooking process, because at the end of it all, I'm delighted by the rich taste of what is seemingly a luxury menu item. I've actually only ever eaten it in a restaurant once, and it felt so wonderful to eat there, but at the same time, fixing it at home provides such a great sense of edification that it's hard to resist. And, it's much cheaper that way, too.
I bought some asparagus last week and on it came this recipe, which I just prepared:
1 lb. asparagus, cut into 2" lengths
5 c. vegetable broth
2 T. oil
1 onion (I used minced onion because I had no fresh) & 4 garlic cloves, finely chopped (I used garlic powder because I also had no fresh of this)
1 1/2 c. arborio rice
1 c. dry white wine (I used a chardonnay by Kristin Hill, a great local winery located in Amity, OR, that is truly a mom-and-pop organization)
salt and pepper to taste
(I added spinach to the asparagus mix for extra oomph)
- Warm the broth in a saucepan over low heat.
- In a large saute pan, heat the oil over medium-high heat. Saute onion and garlic.
- Add the arborio rice and cook, stirring constantly, for 2-3 minutes.
- Add the wine and cook until the liquid is absorbed.
- Add the broth, about 1/2 cup at a time (I got impatient and started putting it in 1 cup at a time!), stirring occasionally and waiting until it is absorbed before adding more.
- Meanwhile, in a saute pan, heat 2 T. oil. Saute the asparagus (and fresh spinach) until bright green and slightly tender, about 3-4 minutes.
- Once the broth is completely absorbed in the risotto, add the asparagus and season with salt and pepper (I also added thyme).
- Serve immediately and ENJOY!