Asparagus risotto - house beautiful
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | Water |
| 2 | Morga vegetable bouillon cubes, available in health food stores | |
| 2 | Garlic cloves, peeled and crushed | |
| 4 | tablespoons | Extra-virgin olive oil |
| 2 | tablespoons | Finely chopped yellow onion |
| 1 | pounds | Fresh asparagus, tips cut off and stalks sliced into 1/2-inch pieces |
| 1½ | cup | Raw Italian Arborio rice |
| 1 | cup | White wine |
| ¼ | cup | Freshly grated Parmesan cheese, preferably Reggiano |
| 1½ | cup | Freshly chopped Italian parsley |
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 ½ C white wine to pan and continue to stir until the liquid is absorbed. Continue cooking, adding remaining wine and broth, ½ 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