This risotto, while a little unconventional, was out of this world delicious and it’s so easy to make! You can substitute ½ cup of broth for white wine to amp up the flavor. Unfortunately I didn’t have any wine on hand, but it still turned out amazing! I made Cheesy Broccoli Stuffed Chicken and the husband said that this rice dish stole the show.
3 Tablespoons Butter
1 cup Onion; chopped
1 ½ cups Asparagus; chopped
4 cloves Garlic; minced
2 cups Sushi Rice
Salt and Pepper to taste
6 cups Chicken Bone Broth
1 ½ cups Parmesan
- Heat a large skillet over medium heat and melt the butter. Sauté the onions and asparagus in the butter until tender before adding the rice. Stir until the rice is a pale golden brown, then add the garlic and continue to cook until fragrant; about 2 minutes.
- Season the rice with salt and pepper and pour in 1 cup of the broth. Stir continually until all of the liquid is absorbed before adding another cup of the broth and repeating the process until all of the broth has been added.
- Reduce the heat to low and cover, cooking until the rice is tender; about 10 minutes. Fold in the parmesan cheese and continue to stir until the cheese is melted.
- Serve and enjoy!
Looking for a main dish? Try one of these recipes!
Ash's In The Kitchen 