Spring Onion Asparagus Risotto

Ingredients

  • 2 cups asparagus, cut into bite-sized pieces
  • 1 Tbsp olive oil
  • 2 cups diced spring onion bulb/white part (or other onion variety)
  • 1 cup arborio rice
  • 4 cups chicken broth
  • 2 cups diced spring onion green tops (or other green onion variety)
  • 1 cup shredded fresh parmesan cheese
  • Salt and pepper, to taste

Directions

  • Step 1:

    Cover the asparagus with water and bring to a boil. Boil for 3-5 minutes, until desired tenderness. Drain and set aside.

  • Step 2:

    Heat the olive oil on medium heat in a Dutch oven or large pot.

  • Step 3:

    Add the white part of the diced onions to the pot and cook, stirring frequently, until they begin to brown – approximately 5-7 minutes.

  • Step 4:

    Add the arborio rice and stir to combine. Cook for 1 minute.

  • Step 5:

    Add the chicken broth a little (about ½ to ¾ cup) at a time, allowing it to absorb before adding more. Continue adding all the broth, little by little, until all but the last ½ to ¾ cup has been absorbed.

  • Step 6:

    With the final addition of broth, add the green tops of the onions, the cooked asparagus, and parmesan cheese. Stir well.

  • Step 7:

    Season with salt and pepper, as desired.