Creamy Asparagus Risotto

• Vegetarian
• Gluten free

• Produce

  • 1 bunch Asparagus
  • 1 small handful Basil and parsley, Fresh
  • 2 cloves Garlic
  • 1 Onion, medium
  • 3 cups Vegetable

• Pasta & Grains

  • 1 1/2 cups White rice, long grain

• Baking & Spices

  • 1/2 tsp Black pepper
  • 1/4 tsp Salt

• Oils & Vinegars

  • 2 tbsp Olive oil

• Dairy

  • 2 tbsp Butter
  • 1/2 cup Half & half
  • 1 cup Parmesan cheese

Found on momendeavors.com

Description

Ingredients

• 1.5 cups long grain white rice
• 1 bunch of asparagus
• 3 - 4 cups vegetable (or chicken) broth
• 1 medium onion, diced
• 2 cloves of garlic, crushed
• ½ cup half & half
• 1 cup freshly grated Parmesan cheese
• 2 tablespoons olive oil
• 2 tablespoons butter
• small handful of fresh basil and parsley
• ¼ teaspoon salt
• ½ teaspoon black pepper

Directions

• Trim the tough ends off of the asparagus and cut remaining into 1 pieces. Set aside.
• In a large skillet, heat the olive oil over medium heat.
• When the oil is hot, add the onion and cook for 2-3 minutes. Add the rice and cook for 3 minutes more or until lightly browned. Add the garlic and cook until fragrant, about one minute.
• Add 3 cups of the broth to the rice, stir and cover. Turn the heat down to medium-low and cook for 10 minutes.
• Add the asparagus to the rice and stir to combine. Cover and continue cooking until all the liquid is absorbed and the rice is tender, about 10 more minutes.
• When the rice is done, turn the heat down to low and add the half & half, butter, Parmesan, salt and pepper. Stir constantly until the cheese is worked in and the dish is nice and creamy. Add additional broth as needed to loosen up the dish.
• Remove from heat and stir in the fresh herbs. Adjust seasonings to taste.
• Serve immediately with extra Parmesan and/or fresh herbs on top, if desired.