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Risotto with Asparagus and Pesto
Ingredients
- 7 cups chicken or vegetable stock
- 2 tablespoons olive oil
- ½ cup minced onion
- Salt to taste
- 1 garlic clove, minced
- 1 ½ cups Arborio rice
- ½ cup dry white wine
- ¾ pound asparagus, trimmed and cut into 1” lengths
- ¼ to 1/3 cup pesto, to taste
- 2-4 tablespoons Parmesan, to taste
Instructions
- Bring the stock to a simmer over low heat.
- Heat oil over medium heat. Add onion and a generous pinch of salt, and cook gently just until tender (3 minutes). Stir in rice and garlic and stir until the grains separate and begin to crackle. Add wine and stir until it is no longer visible in the pan. Begin adding simmering stock about ½ cup at a time. The stock should just cover the rice and should bubble. Cook, stirring often, until it is just about absorbed. Add some more stock and continue to cook, adding more stock and stirring when rice is almost dry.
- After 10 minutes, add asparagus and continue to stir and add stock for another 10-15 minutes until rice is al dente. Add another ladleful of stock to the rice, stir in the pesto and additional cheese and remove from the heat. Taste and adjust seasonings. Mixture should be creamy. Serve while hot.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/