Asparagus and Zucchini Risotto
Ingredients:
- one diced onion
- one cup Arborio rice
- 2.5 cups chicken broth
- 2 tbs extra virgin olive oil
- 2 tbs butter
- 1/3 cup white wine
- 1/2 cup grated pecorino romano (or parmigiano reggiano)
- 1 diced zucchini ( I used pipian zucchini)
- 1/2 cup asparagus ( steamed and blanched)
- optional: Pinot Grigio infused salami or prosciutto di parma
Directions
1. Heat the broth in a small saucepan on low heat.
2. Heat another pan with the olive oil to medium low heat; add zucchini, season with salt and pepper. After 3 minutes add onion, cook another 5 minutes.
3. Add rice, stirring until the rice begins to look translucent around the edges (about 3 minutes).
4. Add wine, cooking and stirring until absorbed. Add broth 1 cup at a time, stirring until almost fully absorbed before adding an additional cup. Continue this until you’ve used all the broth, or until the rice is tender to your liking. We prefer risotto that’s a little more firm, if you add too much liquid it can turn into mush.
5. Stir in asparagus, cheese, remaining butter, and remove from heat. Serve topped with more parmesan cheese.
Buon appetito!
