Main Ingredients:

See below ingredients and instructions

Cooking Preparation of the Recipe:

1-1/2 pounds asparagus
5 cups (about) canned low-salt chicken broth
1 cup water
1 tablespoon butter
1 large onion, chopped
2 cups arborio rice or medium-grain white rice
1/2 cup dry white wine
2 teaspoons chopped fresh rosemary
1 cup freshly grated Parmesan cheese
1/4 cup whipping cream
Fresh rosemary sprigs (optional)
Trim tough ends from asparagus; discard. Cut off asparagus tips and reserve.
Cut stalks into 3/4-inch-long pieces. Place 2/3 of stalk pieces, 1 cup broth
and 1 cup water in blender. Puree until smooth. Set aside. Melt butter in
heavy large saucepan over medium heat. Add onion and saute until tender,
about 8 minutes. Add rice and stir 1 minute. Add wine and cook until
absorbed, stirring often, about 2 minutes. Add 1/2 cup broth and chopped
rosemary; simmer until liquid is absorbed, stirring often, about 4 minutes.
Continue to cook for 15 minutes, adding more broth by 1/2 cupfuls and
allowing liquid to be absorbed before adding more, stirring often. Add
remaining asparagus stalk pieces and reserved asparagus tips and continue
cooking until rice is just tender and mixture is creamy, adding broth as
needed and stirring often, about 10 minutes longer. Add reserved asparagus
puree and stir until absorbed, about 3 minutes. Stir in 1/2 cup Parmesan and
cream. Season to taste with salt and pepper. Transfer risotto to bowl.
Garnish with rosemary sprigs, if desired. Serve, passing remaining Parmesan
separately.
Asparagus Risotto 155

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