Asparagus Risotto (Risotto with Asparagus)

Name: Asparagus Risotto (Risotto with Asparagus)
Yield: 4
Ingredients: 4 large asparagus spears (1.4 kg); 2 1/2 bouillon cubes dissolved in 5 cups of boiling vegetable broth (1.2 liters); 5 tablespoons butter; 1 large onion, finely chopped (150 g); 1 1/2 cups Arborio rice (300 g); 1 cup white dry wine (240 ml); 1/4 cup grated Parmesan cheese (30 g); 1 tablespoon salt; a pinch of black pepper

1
4 large asparagus spears (1.4 kg)
2
2 1/2 bouillon cubes dissolved in 5 cups of boiling vegetable broth (1.2 liters)
3
5 tablespoons butter
4
1 large onion, finely chopped (150 g)
5
1 1/2 cups Arborio rice (300 g)
6
1 cup white dry wine (240 ml)
7
1/4 cup grated Parmesan cheese (30 g)
8
1 tablespoon salt
9
a pinch of black pepper

Ingredients

1
4 large asparagus spears (1.4 kg)
2
2 1/2 bouillon cubes dissolved in 5 cups of boiling vegetable broth (1.2 liters)
3
5 tablespoons butter
4
1 large onion, finely chopped (150 g)
5
1 1/2 cups Arborio rice (300 g)
6
1 cup white dry wine (240 ml)
7
1/4 cup grated Parmesan cheese (30 g)
8
1 tablespoon salt
9
a pinch of black pepper

Directions

1
Hold each asparagus spear firmly and break off the tough ends
2
Remove any fibrous bits that remain attached to the stem
3
With a sharp knife, cut off the top inch of each asparagus spear and remove the toughest leaves
4
In a large saucepan, arrange the asparagus spears side by side, cover with water, add 1 tablespoon of salt, and cook at high heat until tender (about 35 minutes)
5
Check for doneness by gently pulling on a leaf; it should come off easily
6
Drain and let cool
7
Trim off the tough ends and discard any woody bits
8
Cut the asparagus into small pieces and reserve
9
In a medium saucepan, bring the vegetable broth to a boil at high heat
10
While that's happening, melt 4 tablespoons of butter in a large saucepan over medium heat, then add the chopped onion and cook until softened (about 2 minutes)
11
Add the Arborio rice and stir to combine, cooking for about 1 minute
12
Pour in the white wine and stir to combine; let simmer until reduced (about 1 minute)
13
Add the reserved asparagus pieces and stir to combine
14
Gradually add the remaining vegetable broth, stirring constantly, until the rice is al dente (about 25 minutes)
15
Remove from heat
16
Stir in the remaining butter, Parmesan cheese, salt, and black pepper
17
Mix well, cover the saucepan, and let rest for about 2 minutes
18
Transfer to a serving bowl and serve immediately
19
Cals per serving: 535
20
Wine pairing suggestion: Norton Sauvignon Blanc 98 (Argentine), $12, or Santa Rita Sauvignon Blanc 97 (Chilean), $15.35