Yield: 6 servings
Measure | Ingredient |
---|---|
4 cups | Water |
2 \N | Morga vegetable bouillon cubes, available in health food stores |
2 \N | 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 |
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