Onion Risotto - Just Dutch Oven Recipes

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Onion Risotto

1 lb Fresh asparagus
2 lb Sweet onions; (cut in half), thinly sliced
2 Garlic cloves; pressed
2 ts Salt
2 tb Olive oil
1 pk Arborio rice; (16-ounce)
8 c Warm vegetable broth
1 c Dry white wine
1/2 c Shredded Parmesan cheese

SNAP off tough ends of asparagus; cut into 2-inch pieces. Set aside. _ SAUTE onion, garlic, and salt in hot oil in a Dutch oven until tender Add rice; cook, stirring constantly, 2 minutes. Reduce heat to medium; add 1 cup broth. Cook, stirring often, until liquid is absorbed. _ REPEAT procedure with remaining broth, 1 cup at a time. (Cooking time is about 30 minutes.) Add asparagus and wine; cook, stirring gently, until liquid is absorbed. Stir in cheese; serve immediately.