Asparagus Risotto Recipe
- 1 -2 lb fresh asparagus
- 1 medium onion
- 3 tablespoons butter
- 1 1/2 cups rice
- 1/2 cup apple juice (2 tbsp. apple juice concentrate, fill remaining space in cup with water)
- 3 cups chicken broth
- 1/2 cup freshly grated parmesan cheese
- 1/4 cup chopped fresh parsley (optional)
- ground black pepper (optional)
- Heat the stove to a medium heat. Melt the butter inside the saucepan. Chop the onion and stir in with butter until union is soft, not brown (takes about 2 to 3 minutes). Stir in rice, stir continuously for about two minutes. Add apple juice; stir for another minute.
- Begin adding chicken broth. Add by 1/2 Cup intervals. Allow the rice to absorb the broth before adding more. Cut the asparagus stems into halves. After ten minutes, add the asparagus, and continue to add the chicken broth until a creamy sauce accompanies the rice. Cook until the rice is soft, and to your own satisfaction.
- Dish into a bowl and sprinkle the Parmesan cheese over the top. Serve hot.
Total cooking time: about 45 minutes to an hour.