The Healthy Temple

Asparagus Risotto ingredients list:
2 lb of asparagus.
1 shallot, chopped finely.
3 oz of rice.
2 oz of butter.
1 cup of dry white wine.
4 tablespoons of freshly grated parmesan cheese.
Salt and pepper Instructions for Asparagus Risotto:
*Break the ends off the asparagus stalks and discard.
*Cut off the extreme tips and chop the rest of the stalks.
*Blanch the tips in boiling water.
*Remove the tips with a slotted spoon and set aside.
*Cook the stalks in the same water until they go soft.
*In a blender, puree the stalks with their cooking water to make a thick stock.
*Add dry white wine, and simmer over a low heat.
*In a pan, melt half of the butter and cook the shallot until it turns soft.
*Add the rice to the pan and let it begin to absorb the butter before adding a ladle of the asparagus stock. Keep stirring until it is absorbed.
*Stir in the tips and add another ladle of stock. Keep adding the stock, one ladle at a time, making certain not to drown the rice, until the rice is al dente (takes 15-20 mins).