Asparagus Risotto

My recent obsession with pinterest has led me to a bunch of great pictures, dangerously cute etsy finds, and fantastic recipes.

Tonight I made this asparagus risotto - despite the the fact that it is the middle of winter. This is such a simple food with few ingredients, but that is partly what makes it so fantastic. White wine and saffron make this recipe special and add a depth to the flavor of this otherwise light and simple dish.

The recipe was originally posted on the lovely blog, Elephantine, and it couldn't better. I quadrupled the single serving recipe and wound up with the perfect amount for four hungry people. 

Asparagus Risotto adapted from Elephantine

1 bunch tall asparagus

1 white onion

 lemon zest

2/3 cup parmesan.

 1 tbs olive oil

1/2+ cup white wine

16 oz chicken broth

1 pad of butter 

2 cups Arborio Rice

Wash the asparagus and snap the ends off where the stalks naturally break.

Toss the tough snapped-off ends into a pot with 2 cups of broth. Bring the broth to a boil, then lower the heat to keep the broth warm but not boiling. Chop up the rest of the asparagus and set aside.

Slice the white onion. Then heat the olive oil and butter in a saucepan, and cook the onions until translucent. Add the dry rice and stir to coat with the oil and butter.

Add 1/2 cup white wine, and let the rice absorb it. Continue stirring. Start adding the broth a little at a time, still stirring. Once the rice absorbs it, add more. Now add the chopped-up asparagus. Keep adding broth after the rice fully absorbs it.

Grate 2/3 cup parmesan. Grab a pinch of saffron threads and "bloom" them in hot water. Add both to the risotto when it's close to done.

After about 15-20 minutes of stirring and adding the broth, the risotto should be nice and creamy. 

To season, add a little lemon zest, shaved parmesean, salt and pepper.

Bon Appetit!