Creamy Parmesan Risotto With Asparagus

Total Time: 1 hr 2 mins Preparation Time: 15 mins Cook Time: 47 mins

Ingredients

• Servings: 6
• 4 ounces asparagus, peeled, cut into 1 inch pieces
• 1 teaspoon unsalted butter
• 1 teaspoon olive oil
• 1/3 cup onion, finely chopped
• 1/3 cup carrot, finely chopped
• 1 cup arborio rice
• 1/3 cup dry wine
• 3 cups chicken broth
• 4 tablespoons heavy cream
• 1/4 cup parmesan cheese, freshly grated
• 1/4 teaspoon pepper

Recipe

• 1 lightly coat the steaming tray of the rice cooker with cooking spray. place asparagus in steaming tray, reserve.
• 2 place butter and olive oil in the rice cooking bowl, turn on and wait one minute. stir in the chopped onions anc arrots and cover, cook 1 minute.
• 3 add the rice; stir to coat completely. cover and cook 2 minutes.
• 4 stir in the wine; cover. cook 2 to 3 minutes, until wine is completely absorbed.
• 5 add the water or stock; stir.
• 6 cover and cook 25 minutes, stirring 2 or 3 times during cooking.
• 7 place the asparagus filled steaming tray on the rice cooking bowl and cover. cook until the rice cooker switches to "warm, about 5 minutes longer.
• 8 when the rice cooker switches to "warm", stir in the heavy cream, parmesan and pepper. replace the steaming tray over the rice cooking bowl and let stand on "warm" for 5 to 10 minutes.
• 9 stir the steamed asparagus into the risotto.