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Risotto with Asparagus

Stephanie Marchese
  • 40 minutes
  • Serves 12

INGREDIENTS

1 lb

asparagus, trimmed and cut into 2-inch pieces

7 1/2 cups

chicken broth

1/2 cup

finely chopped onion

1/4 cup

olive oil

3 cups

uncooked Arborio rice

1 cup

dry white wine

1 tbsp

butter

1/4 cup

grated Parmesan cheese

salt and pepper