Creamy Asparagus Risotto Side Dish

The recipe Creamy Asparagus Risotto Side Dish could satisfy your Mediterranean craving in around 45 minutes. This recipe serves 6 and costs $4.41 per serving. This main course has 674 calories, 59g of protein, and 23g of fat per serving. Head to the store and pick up aged balsamic vinegar, arborio rice, shallots, and a few other things to make it today. This recipe is liked by 1 foodies and cooks. It is a good option if you're following a gluten free diet. It is brought to you by Foodista. Taking all factors into account, this recipe earns a spoonacular score of 46%, which is solid. If you like this recipe, take a look at these similar recipes: Flemish Style Asparagus Side Dish, Creamy Cannellini Bean Side Dish, and Creamy Asparagus Risotto.

Instructions

1. Chop the asparagus into 1/2 inch pieces.
2. Heat the chicken stock to boiling.
3. Lower the heat so the stock has a light rolling boil.
4. Add the asparagus and boil for 2-3 minutes.
5. Remove the asparagus from the stock with a slotted spoon.
6. Retain the stock for later use in the risotto, keeping warm over medium heat, covered.
7. Bathe the asparagus in cold ice water for a minute or two, drain and set aside.
8. Meanwhile, in another large sauce pan, heat the olive oil and butter over medium low heat.
9. Add the onion and shallot and cook 2-3 minutes, until translucent.
10. Add the vinegar and blend together.
11. Add the rice and cook in the pan for 3-4 minutes over medium heat.
12. Add the white wine and stir until the wine is almost absorbed.
13. Here is where you need to watch carefully and be patient.
14. The rice will absorb the wine slowly, but if you are not careful, it will dry out and stick to the bottom of the pan.
15. It is important to keep medium heat on it, so the rice will absorb the liquids, but do not let it stick.
16. Add 1/2 c. of the chicken stock, stir, and continue to occasionally stir while the rice absorbs the stock.
17. Carefully add the remaining stock in 1/2 c. increments, allowing the rice to absorb the liquid before adding more.
18. By about 3 cups you will really start to see the creamy texture in the rice.
19. This is good!
20. When all the stock is absorbed, remove the rice from the heat, and add the grated parmesan, mixing thoroughly.
21. Fold in the asparagus, being careful not to break the asparagus pieces.
22. Serve immediately, sprinkling the thinly sliced parmesan over the top for garnish.