Red Wine Asparagus Risotto
1 Tbsp. Olive Oil
1/2 Tbsp. Garlic, Minced
1/2 C. Onion, Diced
1 C. Long Grain Arborio Rice
1 Tsp. Thyme, Dried
1 C. Dry Red Wine, Split in half
5 C. Chicken Stock
1/2 C. Asparagus, Chopped
4 Tbsp. Grated Parmesan Cheese
Salt, Pepper to taste
Heat butter and olive oil in large pan on medium heat. Add garlic and onion and cook until golden brown. Stir and let cook for a few minutes to brown the rice. Add thyme and cook for another minute, stirring continuously.
Add in half of the red wine and let simmer, stirring frequently. Wait until the wine has been absorbed by the rice before 1 Cup of the stock. Continue to add stock 1/2 C. at a time as it continues to get absorbed.
Add asparagus to the risotto after the fourth cup of stock and add the second half of the wine after 4 1/2 C. of stock have been put in. Remember to stir frequently. The whole process of absorbing the entire stock and wine will take about 17-25 minutes. Once the fifth cup of stock has been fully added, then add the Parmesan cheese, salt and pepper and mix thoroughly. I choose to add a tablespoon or two of extra butter at this point as well.
This was served with ribeye, roasted carrots and Marsala sauce.
