Risotto Verde (green Rice) Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
- G. Granaroli XBRG76A MM:MK VMXV03A,
1 lbs: Thin asparagus,
1/2 Stick: butter,
2 tbsp: Olive oil,
1: Onion chopped,
1 quart: Chicken broth,
2 cup: Water from cooking the asparagus, strained
1 1/2 cup: Rice, (Uncle Ben`s)1/2 c grated cheese+
Directions:
Clean and trim asparagus and cook in lightly salted water until
tender. Carefully remove the tender tips (1" + 1" again) reserve on
the side. In a blender puree the rest of the stems with some of the
water and strain . Add enough of the water to make the required 2
cups of liquid. Melt butter in oil and sautee the onion. Add the
rice, mix and gradually add the asparagus broth until all absorbed.
Continue addin the chicken broth until the rice is cooked. Stir often
to avoid sticking. When done gently mix in grated cheese and
asparagus tips. Serve Hot.
Source from luhu.jp
tender. Carefully remove the tender tips (1" + 1" again) reserve on
the side. In a blender puree the rest of the stems with some of the
water and strain . Add enough of the water to make the required 2
cups of liquid. Melt butter in oil and sautee the onion. Add the
rice, mix and gradually add the asparagus broth until all absorbed.
Continue addin the chicken broth until the rice is cooked. Stir often
to avoid sticking. When done gently mix in grated cheese and
asparagus tips. Serve Hot.
Source from luhu.jp