Martha Stewart Asparagus Risotto Recipe
Do you want a meal that feels fancy? The Martha Stewart Asparagus Risotto Recipe is the answer. It is creamy, fresh, and very tasty.
Equipment
- Large heavy saucepan.
- Medium pot.
- Sharp kitchen knife
- A sturdy wooden spoon.
- Measuring cups and spoons
- A ladle for liquid.
Ingredients
- 1 pound fresh green asparagus.
- 5 cups chicken or vegetable broth.
- 2 tablespoons unsalted butter.
- 1 small white onion minced.
- 1.5 cups Arborio rice.
- 1/2 cup dry white wine.
- 1/2 cup grated Parmesan cheese.
- Salt and black pepper.
Instructions
- Wash the asparagus and trim the ends. Cut them into small, one-inch pieces.
- Put broth in a pot over medium heat. Keep it warm but do not boil.
- Melt butter in your large saucepan. Cook the onion until it is soft.
- Add the rice to the saucepan. Stir it for two minutes until toasted.
- Pour in the white wine. Stir until the liquid is all gone.
- Add one ladle of warm broth. Stir until the rice absorbs the liquid.
- Keep adding broth one ladle at a time. Stir often to make it creamy.
- Add asparagus when rice is almost done. Cook for five more minutes.
- Remove from heat. Stir in the cheese and extra butter.
Notes
- Use warm broth for better cooking.
- Stir often to release the rice starch.
- Do not overcook the asparagus pieces.
- Use high-quality Parmesan cheese for flavor.
- Add a squeeze of lemon at the end.