Green Asparagus Risotto - A NEW WAY !!

Asparagus Risotto 
Bon Appétit | March 2002


What usually drives what I pick for dinner--its the oops that asparagus is going to go bad if I don't use it soon! I already have blogged one risotto recipe but what makes this sooooo good is the pureed asparagus with cream you add in. Yummy!

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 sauté 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.