Risotto is awesome for nights when you don’t feel like ordering out, eating leftovers or putting too much effort into cooking. Made in one pot, this risotto is low maintenance and delicious. And asparagus is in season from the winter!
6-8 stalks of thick asparagus, chopped into inch-long slices
1½ cups white rice
2 cloves of garlic, chopped
1 quart of chicken broth
3 Tablespoon of butter
1 Tablespoon of oil
½ cup of grated pepper jack cheese
Salt to taste
In a large pan with high walls, heat the butter and garlic until fragrant.
Add the rice and stir until it turns translucent and is almost crisped.
Add the chicken broth 1/2 cup at a time and don’t add the next cup until the rice has absorbed the last.
The trick to risotto is adding the liquid slowly, and having patience.
Once the rice is all the way cooked though, soft and you’ve used all the chicken broth, it’s time to add the asparagus!
Cook the risotto for an additional 5-7 minutes then add cheese and salt to taste.
Serve warm when cheese is melted.
Photo: Katrin Morenz
Elizabeth Adan is a Freelance Writer, Publicist and Brand Ambassador. Her blog Aquaberry Bliss is a unique outdoor lifestyle blog dedicated to expanding your world and inspiring your creativity. When Elizabeth isn’t traveling, you’ll find her writing, hiking or gardening. Find Elizabeth on Twitter @stillaporcupine and on LinkedIn.