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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This is a terrific dish, and by adding the asparagus late it stays firm, not soggy. Ingredients:
1 tablespoon butter |
1 onion, finely chopped |
3/4 lb asparagus, chopped in 1 inch lengths |
3 garlic cloves, crushed |
1 1/2 cups arborio rice |
4 cups chicken broth |
1/4 cup cream |
1 cup grated parmesan cheese |
1/4 cup fresh basil, chopped |
Directions:
1. Melt the butter in the pan and add the onions on medium-low heat.
2. Cook for 4 minutes, then add the garlic.
3. Cook for 1 minute, then add the rice.
4. Stir until well coated.
5. Add 1/2 cup of stock to the rice, stirring until absorbed.
6. Then add the asparagus.
7. Continue adding the stock in 1/2 cup increments, stirring after each addition until the stock has been absorbed.
8. (Should take about 20-25 minutes.) Add the cream, cheese, and basil stirring gently to combine.
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