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Step 1
In blender, combine 1 cup asparagus and 1 cup chicken stock, process until smooth. You want to do this to infuse that wonderful asparagus flavor into your risotto. I medium saucepan, combine with remaining 3 cups of stock and simmer over low heat.
Step 2
In a medium sized heavy bottom stockpot or dutch oven, saute onion and garlic in butter over medium high heat until lightly brown, 5-6 minutes.
Step 3
Add rice and stir for 1 minute. You want rice to get slightly browned.
Step 4
Add wine and stir until liquid is absorbed, approximately 2 minutes.
Step 5
Add 1/2 cup of asparagus stock mixture and continue stirring until liquid is absorbed. Continue to add stock mixture, 1/2 cup at a time, stirring until liquid is absorbed, until all liquid has been added to rice, approximately 30 minutes.
Step 6
Turn off heat. Add remaining asparagus, 3 ounces of the shredded cheese, heavy cream, and salt and pepper to taste. Stir to combine and allow to rest.
Step 7
Top with microplaned pecorino romano cheese. Recipe reserves an ounce for this. Feel free to go crazy and use much more. I always do.