In the spring fresh asparagus is always a delight to have for dinner. It was somehwat surprising to see this recipe since frequently one hears that wine is hard to pair with asparagus. However, this risotto recipe calls for 1/3 cup of white wine and  1 pound of asparagus spears. If you don’t have arborio rice the recipe suggests using medium grain rice.

Enjoy a trip to your local farmers market and pick up some fresh asparagus and while you are out stop at your local winery for a bottle of  dry white wine.

Suggestion: Serve the rest of the bottle of wine with dinner.
Cheers! Kathy

Fresh Asparagus Risotto

Serves: 6

Ingredients

¼ t ground white pepper
3 c water
2 c chicken broth
3 T butter or margarine, divided
1 lb fresh asparagus spears, diagonally sliced into 1-inch pieces
½ c chopped onion
1 c uncooked U.S. arborio or medium grain rice
1/3 c dry white wine
½ c heavy cream
¼ c grated Parmesan cheese
½ t salt

Directions

1. Heat water and broth in 2-quart saucepan over medium heat until it comes to a simmer. Reduce heat to low and keep warm.
2. Meanwhile, melt 2 tablespoons butter in large saucepan over medium heat; add asparagus and cook until tender crisp.
3. Remove asparagus; set aside. In same saucepan, cook onion in remaining 1 tablespoon butter until soft.
4. Add rice and stir 2 to 3 minutes.
5. Add wine; stir until absorbed.
6. Increase heat to medium-high; stir in 1 cup water-broth mixture. Cook uncovered, stirring frequently, until liquid is absorbed. Continue stirring and adding remaining water-broth mixture 1 cup at a time, allowing each cup to be absorbed before adding another. Cook until rice is tender and mixture has a creamy consistency, approximately 25 to 30 minutes.
7. Stir in asparagus, cream, cheese, salt and pepper. Stir until mixture is creamy, about 2 to 3 minutes.
8. Serve immediately.

Recipe provided by USA Rice Federation