This is one of those “I blogged about it earlier, but lost the post due to malfunctioning of the internet” posts. So I am doing this again.
I had a bunch of asparagus, no meat and a big box of risotto in my cabinet. Thanks to Epicurious, I decided to make an asparagus risotto. Unfortunately, I kept running out of time to make an asparagus broth/puree, so I ended up doing a more traditional, easier and boring way. Then I decided to buy sausages. So we came full circle.
Here’s what you’ll need –
- 1 cup risotto
- 1/2 medium onion, chopped
- 1 tsp olive oil
- 4 cups of chicken stock/broth
- 1/2 cup white wine
- 1/2 lb asparagus, steamed and cut into 1 inch pieces
- 2 sausage links, baked and chopped
In a large saucepan sautee onion for 1 – 2 minutes in olive oil. Add risotto and coat with onion and oil. Add 1/2 – 3/4 cup of broth at a time and stir frequently. Add more broth when you can take a spoon and scrape it on the bottom of the pan and you leave a temporary trail (most of the liquid will be soaked up at this point). At the end, add 1/2 cup white wine and let that cook in.
Meanwhile, steam the asparagus (just a few minutes) and bake your sausages for 30 minutes at 350 degrees (yes, we’re using uncooked sausages, not the stuff you get in your freezer!). Chop everything up and add to the risotto when it’s done.
Sprinkle freshly grated Romano cheese on top.