If you keep just a few ingredients on hand for a last-minute risotto emergency, you can get this meal on the table in 40 ...

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Add the asparagus and any remaining broth, plus the cream and Parmesan. Stir gently for 1 minute, allowing some of the liquid to be absorbed and the asparagus to heat through. Add pepper to taste.

Add the asparagus tips and cook for 1 to 2 minutes, or until they turn bright green and still have some crunch. Use a large slotted spoon to scoop out the asparagus. Rinse them with cold water. 8.

Repeat 1/2 cup at a time until rice is tender, about 5 to 8 minutes. Add asparagus, remaining butter, cheese, and lemon juice serve in a large bowl garnish with more cheese and a few asparagus tips.

4 cups vegetable broth 1 bunch asparagus, tough ends trimmed, stalks chopped into small pieces 1 tablespoon fresh lemon juice 2 tablespoons chopped chives ¼ cup fresh herbs, parsley, basil ...

Spring Asparagus RisottoPublished March 2, 2012 Spring Asparagus Risotto Makes 4 servings Ingredients: 2 bunches Fresh Local Asparagus 1 cup sour cream 2 cups heavy cream 2 cups Arborio rice ...

Stir them into the risotto until fully incorporated. 9) Remove the pot from heat and let the risotto rest briefly. This melds the flavors and results in the desired creamy consistency.

The Searching for Italy host’s asparagus risotto is perfect as a quick pantry meal and as a dish you can share with family and friends. Whether you make it for just yourself or for a crowd, one ...