ASPARAGUS RISOTTO
When our garden is producing asparagus I am always looking for ways to use the abundance. Risotto is a great way to use the fresh asparagus.
Provided by Marsha Gardner
Categories Rice Sides
Time 45m
Number Of Ingredients 8
Steps:
- 1. In a 3 or 4 quart saucepan, heat 1 tablespoon butter on medium heat. Add the shallots and cook for a minute or two, until translucent. Add the rice and cook for 2 minutes more, stirring until nicely coated.
- 2. While the shallots are cooking, bring the stock to a simmer in a saucepan.
- 3. the wine. Slowly stir, allowing the rice to absorb the wine. Once the wine is almost completely absorbed, add 1/2 cup of hot stock to the rice.
- 4. Continue to stir until the liquid is almost completely absorbed, adding more stock in 1/2 cup increments. Stir often to prevent the rice from sticking to the bottom of the pan.
- 5. Continue cooking and stirring rice, adding a little bit of broth at a time, cooking and stirring until it is absorbed, until the rice is tender, but still firm to the bite, about 20-25 minutes. With the last ladle of stock, add the asparagus. Turn off the heat.
- 6. Gently stir in the Parmesan cheese and the remaining 1 tablespoon butter. Add salt and pepper to taste. Serve immediately.
- 7. NOTE: The stock amount given is approximate. You may need a little more or less. If you end up needing more stock and you find yourself without, just use water.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #healthy #lunch #main-dish #side-dishes #rice #vegetables #canadian #easy #diabetic #dinner-party #holiday-event #kid-friendly #low-fat #stove-top #dietary #low-cholesterol #low-saturated-fat #low-calorie #st-patricks-day #british-columbian #low-in-something #pasta-rice-and-grains #asparagus #equipment
You'll also love
