Creamy Asparagus Risotto

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 1 cup arborio rice
• 4 cups low sodium chicken broth
• 10 stalks asparagus
• 1/2 medium onion
• 1 garlic clove
• 1 teaspoon salt
• 2 teaspoons black pepper
• 1/4 cup parmesan cheese
• 1 tablespoon olive oil

Recipe

• 1 chop 7 stalks of asparagus into nice bite sized pieces. coarsely chop half onion. crush or press garlic clove.
• 2 take remaining asparagus stalks and steam in microwave. add one cup of water to asparagus and blend until smooth.
• 3 in a dutch oven on the stove top, combine olive oil, garlic, chopped asparagus and onion. cook on medium heat until ionions are clear.
• 4 add rice and stir.
• 5 stirring constantly, add one cup of broth. mix until it is totally absorbed by rice. repeat with second and third
• 6 then add all of aparagus/water mixture. stir until mostly absorbed and add final cup of broth.
• 7 when about half of the broth is absorbed, stir in salt, pepper and cheese. continue cooking until mixture has reached desired consistency.
• 8 could easily replace chicken broth with vegetable broth for a vegetarian alternative.