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Recipe for Risotto and Asparagus

[ 0 ] June 27 |

Recipe for Risotto and AsparagusThis classic Italian risotto and asparagus dish can be served as a low fat main course with salad or as a satisfying side dish. It is also good served cold, and packs well for picnics.



10 Average Size Servings


Ingredients you will need:

3 cups uncooked Arborio rice

7 1/2 cups chicken broth

1 pound asparagus, trimmed and cut into 2-inch pieces

1/2 cup finely chopped onion

2 finely chopped Garlic cloves  (optional)

1 cup dry white wine

1/4 cup grated Parmesan cheese

1 tablespoon butter

Salt and pepper to taste

1/4 cup olive oil


Risotto and Asparagus Cooking Directions:


Place asparagus in a large skillet; add 1/2 in. of water. Bring to a boil. Reduce heat; cover and simmer for 3 minutes or until crisp-tender. Drain and set aside.

In a large skillet, bring broth to a boil. Reduce heat; cover and maintain at a simmer. In a large heavy skillet add the onions (added some garlic, optional) in olive oil over medium heat until tender. Add rice and stir well; cook 3 minutes longer. Add wine and cook until absorbed.

Stir in 1 cup simmering broth. Cook until broth is almost completely absorbed, stirring frequently, and then add another cup of simmering broth. Repeat until only about 1/4 cup of broth remains (discard remaining broth); the process should take about 20 minutes. Rice should be slightly firm in center and look creamy.

Add asparagus; heat through. Remove from the heat; add the Parmesan cheese, butter, salt and pepper.

Serve immediately.

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Category: Recipes for Rice, Risotto Recipes

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