Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
- 1 tbsp butter
- 2 cloves garlic, minced
- ½ onion, chopped
- 1 bunch of asparagus, chopped
- 1 cup arborio rice
- 2½ cups chicken broth
- ½ tsp nutmeg
- ½ tbsp basil
- ¼ cup cream
- ½ cup freshly grated Parmesan cheese
- Melt butter over medium heat in a large pot.
- Add onion and cook for 5 minutes, stirring occasionally.
- Add garlic and stir for 2 minutes.
- Add the arborio rice, nutmeg, and basil. Stir well.
- Add ½ cup chicken broth and stir until all absorbed.
- Add the asparagus (I like to discard the bottom inch since it is very tough).
- Continue to add the chicken broth, ½ cup at a time until all is absorbed.
- Add the cream and Parmesan cheese and stir well before serving.
Makes 4 cups
Recipe by My San Francisco Kitchen at https://www.mysanfranciscokitchen.com/asparagus-risotto/
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