Asparagus risotto

Yield: 4 servings

Measure Ingredient
1 pounds Aspargus, trimmed & cut into 2\" lenghts
5 cups Chicken broth, canned, low salt, undiluted
2 tablespoons Olive oil
½ cup Onion, chopped
1½ cup Rice, Arborio or medium grained white
½ cup White wine, dry
6 tablespoons Butter or margarine
¾ cup Parmesan cheese, freshly grated

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

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