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Springtime Asparagus Risotto

Yield: 8 cups | Prep Time: 20 minutes | Cook Time: 35 minutes | Total Time: 55 minutes

Ingredients

  • 1 lb. asparagus spears, thin
  • 2 Tbsp. butter
  • 2 Tbsp. extra virgin olive oil
  • 1 medium onion, chopped
  • 2 large cloves garlic, minced
  • 2 cups (14 oz.) Arborio rice
  • 1 cup Holland House® White Cooking Wine
  • 4 cups (32 oz.) chicken broth, reduced sodium
  • ⅓ cup Parmigiano-Reggiano or pecorino-Romano cheese, grated
  • 1 Tbsp. lemon peel, grated (optional)
  • ¼ tsp. dried marjoram, tarragon, or sage

Directions

  1. Wash asparagus and break off the tough ends. Cut spears into 1-inch pieces; set aside.
  2. In a 6-quart pot, melt butter with olive oil. Add onion, garlic and rice. Over medium-high heat, cook and stir 3-4 minutes; do not brown.
  3. Add Holland House® White Cooking Wine and broth. Increase heat to high and bring to a boil. Immediately reduce heat to low, cover and cook 10 minutes. No need to stir.
  4. Add asparagus and continue to cook and stir, uncovered, about 3 minutes. Taste rice to ensure it does not overcook. Rice should be al dente and rather soupy.
  5. Stir in cheese, lemon peel and marjoram. Remove from heat and serve immediately. Sprinkle with additional cheese, if desired.