Asparagus Risotto Recipe
Combine water and concentrated stock in a medium pot. Bring to a boil, stirring to dissolve stock. Keep warm.
Heat a large pot over medium heat. Add butter, then onion. Cook, stirring occasionally, until softened, about 5 minutes. Stir in rice and cook until coated with butter and lightly toasted, about 1 minute.
Using a ladle, pour in just enough stock to cover rice, then stir well. Simmer over medium-low until stock is absorbed. Repeat until all the stock has been absorbed and rice is tender, about 25 minutes. If needed, add an additional 1/2 cup hot water at a time, until rice is tender.
Stir in asparagus during last 5 minutes of cooking. Stir in parmesan and chervil, if desired.
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Last updated: May 13th, 2021
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