1 cup Arborio rice
3 cups chicken broth
1 cup dry white wine (not Vermouth, but something that you would consider good enough to drink. I like Sauvignon Blanc for this, but Chardonnay is good, too)
3 cloves garlic, minced
1 tsp dried Italian mixed herbs
1/8 tsp crushed red pepper flakes
1 bunch asparagus, trimmed and cut into 1” pieces (I use only ½ of the stalk to ensure that pieces are tender when cooked)
1 tbs olive oil
In large sauce pan, heat olive oil over medium heat. Add garlic, herbs and pepper flakes. Cook until garlic is tender.
Add risotto and cook for about two minutes, coating rice in olive oil and until rice just begins to become slightly translucent. Add wine. Heat chicken broth in microwave or in pan until hot, but not boiling. Gradually (about ¾ cup of stock at a time) and allow to cook down before adding the next ¾ cup of stock. Stir occasionally to ensure that rice does not stick or burn. During this process, do not cover rice. The “adding liquid” process takes about 30 minutes. During the last 10 or so minutes, add asparagus.
Before serving stir in about ¼ cup of Parmesan cheese to the pot. Dish up and top with more Parmesan cheese.
*You can also substitute asparagus for broccoli, using only the flourettes. Both make the risotto a pretty soft green color.
*You can also omit veggie and stir in a couple tbs of pesto sauce.
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