Spring Risotto With Asparagus

"I found this recipe on the Fresh Market website. Risotto demands a little patience, but it's well worth it."
 
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Ready In:
50mins
Ingredients:
9
Serves:
4
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ingredients

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directions

  • In a large saucepan, cook onion in butter and olive oil over medium heat until tender. Add uncooked rice. Cook and stir about 1 minute.
  • Meanwhile, in another saucepan, bring broth to boiling; add the asparagus; reduce heat and simmer, covered, about 7 minutes or until asparagus is tender. Remove asparagus and set aside.
  • Slowly add 1 cup of hot broth to the rice mixture, stirring constantly. Cook and stir until liquid is absorbed. Continue adding broth, 1/2 cup at a time, stirring constantly until the broth has been absorbed. Repeat with the wine. The rice should be creamy and barely firm; it should take about 30 minutes to get to this point.
  • Stir in the 1/3 cup cheese and remove from heat. Stir in prosciutto and asparagus and serve.

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RECIPE SUBMITTED BY

<p>I recently celebrated my 19th anniversary living in SW Florida. I moved here from Massachusetts, just north of Boston. As much as I miss family back home, I truly love living here - the beaches, the tropical beauty, the people, and the weather (except the hurricanes!). Everyday is just another day in Paradise. I work at the new international airport here in Fort Myers. I have an opportunity to meet many different and interesting people from around the world. I've had an interest in cooking since I was a little boy, following my grandmother around the kitchen. Since I wasn't blessed with any artistic or musical talent, I think cooking was my way of being creative. My passion is my family and friends. My second passion is cooking for them. My favorite way to entertain is informally...brunches, cookouts, and small dinner parties. Just relaxing, enjoying each other's company, some good food and drink, and a little fun are the only rules of the house.</p>
 
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