Asparagus Risotto Recipe

• 2 lb Green asparagus
• 2 ounce Butter
• 1 x Shallot, finely minced
• 3 1/2 ounce Vialone, Carnaroli or possibly Arborio rice
• 1/4 pt Dry white wine
• 4 Tbsp. Freshly grated parmesan cheese Salt and black pepper to taste

1. Break the tough ends off the asparagus spears and throw away.
2. Cut off the extreme tips and coarsely chop the rest of the spears.
3. Blanch the tips in lightly salted boiling water.
4. Remove the tips with a slotted spoon and set aside.
5. Cook the spears in the same water till soft.
6. In blender or possibly food processor, puree the spears with their cooking water to make a thick stock, add in wine, and keep simmering over a low heat.
7. In a heavy pan, heat half the butter and gently cook the shallot till soft.
8. Stir in the rice and let it begin to absorb the butter before adding a ladle of the asparagus stock.
9. Stir till it is absorbed.
10. Stir in the tips and add in another ladle of stock.
11. Keep adding the stock, a ladleful at a time, taking care not to drown the rice, till the rice is al dente, about 20 min.
12. You may have to use some boiling water if the stock runs out.
13. Stir in the remaining butter and the cheese, beat with a wooden spoon, cover, and leave to stand for 5 min.
14. Check salt and serve with black pepper.

green asparagus, butter, shallot, carnaroli, white wine, freshly grated parmesan cheese salt

Taken from cookeatshare.com/recipes/asparagus-risotto-70980 (may not work)