Ingredients
-
1 1/2
-
5
-
1
-
1
-
1
-
2
-
1/2
-
2
-
1
-
1/4
-
-
-
-
-
Directions
Cream of Asparagus Risotto,This is delicious served with a nice baked chicken or veal roast.,Ten stars! One of the best risotto’s I’ve ever made! I loved the technique of blending asparagus with the broth – every bite tasted like asparagus, but not in an overwhelming way! Nice and creamy and absolute deliciousness in every bite! Thanks for posting – this will go straight into my favorites! Made for SWT 2019 – The Traveling Tastebuds.
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Steps
|
1
Done
|
Trim Rough Ends from Asparagus; Discard. |
|
2
Done
|
Cut Off Asparagus Tips and Reserve. |
|
3
Done
|
Cut Stalks Into 3/4 Inch-Long Pieces. |
|
4
Done
|
Place 2/3 of Stalk Pieces, 1 Cup Broth and 1 Cup Water in Blender, Reserving the Remaining 1/3 of Stalk Pieces. |
|
5
Done
|
Puree Mixture Until Smooth. |
|
6
Done
|
Set Aside. |
|
7
Done
|
Melt Butter in Heavy Large Saucepan Over Medium Heat. |
|
8
Done
|
Add Onion and Saute Until Tender, About 8 Minutes. |
|
9
Done
|
Add Rice and Stir 1 Minute. |
|
10
Done
|
Add Wine and Cook Until Absorbed, Stirring Often, About 2 Minutes. |
