Risotto with Asparagus and Pine Nuts
Ingredients: 1 cup Arborio rice, 4 cups chicken or vegetable broth, 1 cup chopped asparagus, 1/2 cup toasted pine nuts, 1/2 cup grated Parmesan cheese, 1/2 cup chopped fresh parsley, salt and pepper to taste.
Process: In a large pan over medium heat, toast the rice for a few minutes until slightly golden. Add a ladle of broth and stir until absorbed. Repeat the process until all the broth has been absorbed and the rice is creamy and tender. Stir in the asparagus during the last few minutes of cooking. Once the risotto is ready, stir in the toasted pine nuts, Parmesan, and parsley. Season with salt and pepper to taste before serving.
