Asparagus Risotto Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1 lbs: Aspargus, trimmed & cut into 1 1/2 c Rice, Arborio or medium 2" lenghts -grained white
5 cup: Chicken broth, canned,
1/2 cup: White wine, dry
-low salt, undiluted
6 tbsp: Butter or margarine,
2 tbsp: Olive oil,
3/4 cup: Parmesan cheese, freshly
1/2 cup: Onion, chopped
-grated,
Directions:
Blanch asparagus in a large pot of boiling salted water for 2 minutes.
Drain and rinse under cold water, and then drain well.
Bring chicken broth to a simmer in small saucepan.Reduce heat to low
and keep hot. Heat olive oil in a large saucepan over medium heat,
add chopped onion and saute until tranlucent, about 4 minutes. Add
rice and cook for 3 minutes stirring occasionally. Add wine and cook,
stirring constantly, until liquid evaporates; about 2 minutes.
Add 1 cup chicken broth to the rice mixture and stir until liquid
evaporates. Continue cooking until rice is tender, but still firm in
center and mixture is creamy; adding chicken broth 1 cup at a time
and stirring almost constantly, about 20 minutes.
Add asparagus pieces and stir until heated through, about 2 minutes.
Remove from heat and add 6 Tbsp butter and stir to blend in. Stir in
Parmesan cheese, season to taste with salt & pepper.
From: Bon Appetit, May 1995, The Mediterranean, A Delicious Voyage of
Discovery Typed by Bob 8-{)
Submitted By ROBERT WHITE On 05-10-95
Source from luhu.jp
Drain and rinse under cold water, and then drain well.
Bring chicken broth to a simmer in small saucepan.Reduce heat to low
and keep hot. Heat olive oil in a large saucepan over medium heat,
add chopped onion and saute until tranlucent, about 4 minutes. Add
rice and cook for 3 minutes stirring occasionally. Add wine and cook,
stirring constantly, until liquid evaporates; about 2 minutes.
Add 1 cup chicken broth to the rice mixture and stir until liquid
evaporates. Continue cooking until rice is tender, but still firm in
center and mixture is creamy; adding chicken broth 1 cup at a time
and stirring almost constantly, about 20 minutes.
Add asparagus pieces and stir until heated through, about 2 minutes.
Remove from heat and add 6 Tbsp butter and stir to blend in. Stir in
Parmesan cheese, season to taste with salt & pepper.
From: Bon Appetit, May 1995, The Mediterranean, A Delicious Voyage of
Discovery Typed by Bob 8-{)
Submitted By ROBERT WHITE On 05-10-95
Source from luhu.jp