Asparagus Risotto - House Beautiful Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
4 cup: Water,
-off and stalks sliced,
2: Morga vegetable bouillon,
-into 1/2-inch pieces,
-cubes, available in health 1 1/2 c Raw Italian Arborio rice food stores 1 c White wine
2: Garlic cloves, peeled and
1/4 cup: Freshly grated Parmesan,
-crushed,
-cheese, preferably Reggiano
4 T: Extra-virgin olive oil,
1 1/2 cup: Freshly chopped Italian,
2 T: Finely chopped yellow onion,
-parsley,
1 lbs: Fresh asparagus, tips cut
Directions:
In a saucepan bring water, bouillon cubes and 1 crushed garlic clove
to a simmer.
In a heavy-bottomed casserole over medium-high heat, heat olive oil
and saute onion and remaining garlic clove until onion is
translucent. Add asparagus tips to pan and cook, stirring constantly,
for about 1 minute. Remove tips and set aside. Add asparagus stalks
to pan and cook, stirring constantly, for about 2 minutes. Remove
stalks and set aside. Add rice to the pan and saute for 2 minutes,
stirring to coat it with the oil. Add 1/2 C white wine to pan and
continue to stir until the liquid is absorbed. Continue cooking,
adding remaining wine and broth, 1/2 C at a time, stirring
constantly, letting liquid be absorbed before adding more. Rice
should be al dente and creamy. Spoon the risotto into a warm serving
bowl, toss with asparagus stalks and garnish with asparagus tips,
Parmesan and parsley. Serves 6.
House Beautiful/April/94 Scanned & fixed by DP & GG
Submitted By LAWRENCE KELLIE On 03-14-95
Source from luhu.jp
to a simmer.
In a heavy-bottomed casserole over medium-high heat, heat olive oil
and saute onion and remaining garlic clove until onion is
translucent. Add asparagus tips to pan and cook, stirring constantly,
for about 1 minute. Remove tips and set aside. Add asparagus stalks
to pan and cook, stirring constantly, for about 2 minutes. Remove
stalks and set aside. Add rice to the pan and saute for 2 minutes,
stirring to coat it with the oil. Add 1/2 C white wine to pan and
continue to stir until the liquid is absorbed. Continue cooking,
adding remaining wine and broth, 1/2 C at a time, stirring
constantly, letting liquid be absorbed before adding more. Rice
should be al dente and creamy. Spoon the risotto into a warm serving
bowl, toss with asparagus stalks and garnish with asparagus tips,
Parmesan and parsley. Serves 6.
House Beautiful/April/94 Scanned & fixed by DP & GG
Submitted By LAWRENCE KELLIE On 03-14-95
Source from luhu.jp