Asparagus Risotto

How does this always happen? 

I get all excited that I have post, after post, after post to share...but weeks go by and nothing gets written?! Bad blogger! Sheesh! 

I have just been so busy getting ready for this tiny man that posts have fallen to a distant last on the "to-do" list. While I LOVE blogging and crafting, we've been spending most of our limited free time praying for, reading to, and loving on this guy. (And no, that's not my man hand. It belongs to the ecstatic daddy-to-be!) I feel like I need to soak up every last moment of relaxation I can and enjoy every kick while I can still have him this close to me. Soon these moments of peaceful joy will be replaced by a new kind of joy...a more tiring variety, I expect ;) 

BUT here I am. With 30 minutes to spare before I need to pick up a few cute monsters from the bus stop and said to myself...that's just enough time to write about my delicious lunch! 

For my birthday, my friends surprised me at my favorite restaurant with a wonderful birthday dinner. It was a blast and oh so very yummy! Two of us split this to-die-for risotto and I have been thinking of it ever since! I've only recently tried risotto and have decided, what's not to like?! It's kind of like pasta. Sort of like rice. Smothered in cheese. And in this case...asparagus. 

Oh yeah.

Creamy Asparagus Risotto
Recipe adapted from here

6-8 stalks of asparagus

3 Tbsp. plus 1 Tsp. (light) butter
1/2 small sweet onion, diced
1 cup Arborio rice
1/3 cup dry white wine, I used cooking wine
2 Tbsp cooking Sherry
3 1/2 cups fat free chicken stock
¼-1/2 cup freshly grated Parmesan cheese
salt and pepper


  1. Break off tough ends of the asparagus and cut into ½ inch pieces, or larger if you’d prefer. Boil water in a medium saucepan and blanch the asparagus pieces for 2-3 minutes.  Drain and quickly place in an ice bath to stop cooking. Asparagus will remain green and vibrant. Set aside.
  2. In a medium saucepan, melt 3 Tbsp butter over medium-low heat. Add onion and cook until translucent. Pour in rice and cook for 2 minutes more, stirring until nicely coated.
  3.  While the shallots are cooking, bring the stock to a simmer in a saucepan.
  4. Add the wine and sherry. Slowly stir, allowing the rice to absorb the wine.  Once the wine is almost completely absorbed, add 1/2 cup of stock to the rice. Continue to stir until the liquid is almost completely absorbed, add another ½ cup of rice and continue in this pattern until all stock is used. Stir frequently, rice will stick to the bottom of the pan. After 15-20 minutes, the liquid should be absorbed rice will be tender. Remove from heat.
  5. Gently stir in the Parmesan cheese to taste. My cheese was strong, so I only used a little more than ¼ cup. Add butter and asparagus and stir gently to combine. Salt and pepper to taste.

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