Asparagus with Risotto

What a pleasure it is to have asparagus – but fleeting like the tulips and poppies of Spring.  I recently made the following risotto that turned out really well. I think that risotto has a bad rap in terms of it’s difficulty. It’s true that you have to have time to stir the rice while it cooks slowly, but it is such great comfort food! The following recipe is enough for 2 as a main dish, but can also work for 3, with medium-sized servings. The recipe can easily be doubled.

- Jenna Muller

Olive oil
1 bunch of asparagus
1 bunch of fresh onions, cleaned and diced
Parsley, chopped to make 1/2 cup
Salt and pepper to taste
1 cup arborio rice
2 cups chicken or vegetable broth, warmed on the stove
3/4 cup dry white wine
3/4 cup grated parmesan cheese

Wash and then dry the asparagus and snap off any part of the stem at the bottom that is stiff. Rub a bit of olive oil and sprinkle a bit of salt over the asparagus, and grill it at a high temperature. If you don’t have a grill, you can easily fry the asparagus in olive oil.  Set the asparagus aside and when it cools down, slice it into 1 1/2-inch pieces.

Meanwhile, in a pot that you can also use as your rice-cooking pot, heat up enough olive oil to sauté the fresh onions. Sprinkle with a bit of salt and pepper. When the onions are done, add and stir in the parsley just to wilt, and then set the onions aside with the asparagus.

Warm up a bit more olive oil and pour the rice into the pot, stirring until each grain is coated.  Pour 1/2 cup of the chicken (or vegetable) broth and stir it into the rice mixture.  Stir the rice until the liquid is absorbed. Continue to pour the white wine and the chicken broth 1/2-cup at a time, stirring as it is absorbed. Cook until the rice is tender, but not completely soft. Taste it and stop adding liquid when you like the texture and believe it is done. Combine the onions, parsley, asparagus and cheese with the rice.  Season with additional salt and pepper, to taste. Serve immediately.