Free Recipe Asparagus Risotto 2
Recipe Type: Free Recipes
Recipe Preparation: boil
Cooking Ingredients for Asparagus Risotto 2 Recipe
1 lb Asparagus; trimmed, cut into
; 2-inch lengths
5 c Canned low-salt chicken
-broth
2 tb Olive oil
1/2 c Chopped onion
1-1/2 c Arborio rice or medium-grain
-white rice
1/2 c Dry white wine
6 tb Butter; (3/4 stick)
3/4 c Freshly grated Parmesan
-cheese; (about 3 ounces)
Asparagus Risotto 2 Preparation
Blanch asparagus pieces in large pot of boiling, salted water 2 minutes. Drain. Rinse asparagus under cold water. Drain asparagus well. Bring chicken broth to simmer in small saucepan. Reduce heat to low and keep broth hot. Heat olive oil in heavy large saucepan over medium heat. Add chopped onion and saute until translucent, about 4 minutes. Add rice and stir 3 minutes. Add dry white wine and cook until liquid evaporates. Continue cooking until rice is tender but still slightly firm in center and mixture is creamy, adding chicken broth 1 cup at a time and stirring almost constantly, about 20 minutes. Add blanched asparagus pieces and stir until heated through, about 2 minutes. Remove from heat. Add 6 tablespoons butter and stir until incorporated. Stir in grated Parmesan cheese. Season risotto to taste with salt and pepper. Serves 4. Bon Appetit May 1995 Converted by MC_Buster. Per serving: 1014 Calories (kcal); 97g Total Fat; (89% calories from fat); 7g Protein; 19g Carbohydrate; 186mg Cholesterol; 716mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 1/2 Vegetable; 0 Fruit; 19 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
Cooking Temperature:
Recipe Serves: 1
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