Onion risotto
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Fresh asparagus |
| 2 | pounds | Sweet onions; (cut in half), |
| ; thinly sliced | ||
| 2 | Garlic cloves; pressed | |
| 2 | teaspoons | Salt |
| 2 | tablespoons | Olive oil |
| 1 | pack | Arborio rice; (16-ounce) |
| 8 | cups | Warm vegetable broth |
| 1 | cup | Dry white wine |
| ½ | cup | Shredded Parmesan cheese |
Directions
_ SNAP off tough ends of asparagus; cut into 2-inch pieces. Set aside. _ SAUTE onion, garlic, and salt in hot oil in a Dutch oven until tender Add rice; cook, stirring constantly, 2 minutes. Reduce heat to medium; add 1 cup broth. Cook, stirring often, until liquid is absorbed. _ REPEAT procedure with remaining broth, 1 cup at a time. (Cooking time is about 30 minutes.) Add asparagus and wine; cook, stirring gently, until liquid is absorbed. Stir in cheese; serve immediately.
Recipe by: adapted from Southern Living, April, 1999 Converted by MM_Buster v2.0l.