Asparagus Risotto
Ingredients
1 small onion, chopped
2 tablespoons olive oil
1 clove garlic, minced
2 cups rice (no Italian Arborio rice? Use whatever kind you have)
3 1/2 cups stock or bouillon (any kind)
1 lonely bunch of asparagus, cut into 2-inch lengths (set the tip pieces aside)
1/4 cup grated Parmesan cheese
1/2 cup heavy cream (or evaporated milk, or half-and-half)
Salt
Preparation
Cook the onion in the oil in a saucepan until the onion’s soft. Add the garlic and stir in. Add the rice and stir it over medium heat for about 5 minutes. Meanwhile, heat up the stock. Pour the heated stock into the rice (it’ll sizzle a lot at first). Add the cut-up asparagus stalks (not the tips), stir it all together, lower the heat, and cook white rice for 15 minutes or brown rice for 30 minutes. Then add the asparagus tips, Parmesan, and cream and continue to cook until the rice is tender. Taste and add salt as needed.
