4 cups sliced asparagus, divided
3 cups chicken stock, divided
1 ½ cups water
1 tbsp butter
2 cups chopped onion
2 cups uncooked Tastic Risotto Rice
½ cup dry white wine
1 cup grated parmesan cheese, divided
¼ cup heavy whipping cream
1 tsp salt
1 tsp salt
½ tsp freshly ground black pepper
- Place 1 cup asparagus and 1 cup stock in a blender; puree until smooth. Combine puree, remaining 2 cups broth, and 1 ½ cups water in a medium saucepan; bring to a simmer (do not boil). Keep warm over low heat.
- Melt butter in a large heavy saucepan over medium heat. Add onion to pan; cook 8 minutes or until tender, stirring occasionally. Stir in rice; cook 1 minute, stirring constantly. Stir in wine; cook 2 minutes or until liquid is nearly absorbed, stirring constantly. Add ½ cup stock mixture; cook 2 minutes or until the liquid is nearly absorbed, stirring constantly. Add remaining puree mixture, ½ cup at a time, stirring constantly until each portion of stock is absorbed before adding the next (about 30 minutes total). Stir in remaining 3 cups asparagus; cook 2 minutes.
- Stir in ¾ cup cheese, cream, salt, and pepper. Transfer risotto to a bowl. Serve with remaining ¼ cup cheese.