We grow our asparagus, garlic and green onions and we enjoy mixing them into this wonderful risotto recipe.
No special culinary equipment is needed to prepare this recipe.
5-6 cups of Chicken Broth or Fish Stock (when served with shrimp scampi, the fish stock is preferable)
3 tablespoons of Butter
½ cup of Green Onions, finely chopped
2 cloves of Garlic, crushed in a garlic press
1 cup of Arborio Rice
1/3 cup of dry, White Wine
½ pound of Asparagus Spears, trimmed of tough parts at bottom of the spears
½ cup of Parmesan Cheese, grated
Salt and Black Pepper, freshly ground
Heat the stock in a saucepan over a medium heat until it comes to a boil, then reduce the heat and keep it at a low simmer. Either cook the asparagus by placing the spears in a pot of boiling, salted water for a few minutes and then give them an ice bath and set aside, or you can steam the asparagus in the microwave. Regardless of how you cook the asparagus, it should be crisp and tender—not over-cooked. Once the asparagus has been cooled, cut the spears into ½-inch pieces and set it aside. In a large saucepan, melt half of the butter, add the garlic and green onion, then stir and cook it for about two minutes over medium heat. Add the Arborio Rice, and continue to cook it, stirring it frequently for 3-5 minutes. Then, add the white wine. Continue to cook it over a medium heat and stir it until the wine is almost evaporated. Add a ladle of the stock, and continue to stir in one ladle of stock each time the stock is nearly absorbed by the rice. The rice should be done in about 20 to 25 minutes; it should be al dente and creamy. Once the risotto is done, remove it from heat and stir in the other half of the butter and the cheese. Fold in the asparagus, and sprinkle with salt and pepper to taste. (There may be some stock/broth left over, and it can be refrigerated and used again for other purposes).
This risotto pairs extremely with Shrimp Scampi, which you can access by clicking here.