Ingredients

4 servings

　　

Omit

Barley

　　

Swap

3 cups vegetable broth for 3 cups of the chicken stock

　　1 1/2 cups heavy cream, for the rest of the chicken stock

　　2 andouille sausages (for the veal)

　　

Add

1/3 cup additional Arborio rice

　　8 spears white asparagus

　　3 tablespoons chopped chives

　　A handful of fresh flat-leaf parsley, finely chopped

　　

Step 1

Prepare the risotto according to the master recipe, #312, swapping the vegetable broth and 1 cup of the cream for the stock (reserve 1/2 cup cream).

　　

Step 2

Peel the asparagus ends and steam the spears for 6 to 7 minutes. Grill the sausages on a hot grill pan or in a large skillet to heat through. Remove the sausages and sear the asparagus on the grill or in the skillet. Slice both the asparagus and andouille into small disks on a slight angle.

　　

Step 3

Stir the remaining 1/2 cup heavy cream, the chives, and parsley into the risotto. Serve the risotto with the white asparagus and sausages on top.

　　Rachael Ray 365: No Repeats