1/4 cup dry white wine (or 1 T. lemon juice & 3 T water)
about 4 cups chicken or vegatable stock
1/2 lb asparagus, trimmed, tips cut off, and spears cut into thin disks.
1/2 cup freshly grated parmesan cheese
Salt and pepper
Instructions
1. In a 3 or 4 quart saucepan, heat 1 T butter on medium heat. Add teh shallots and cook for a minute or two, until translucent. Add teh rice and cook for 2 minutes more, stirring until nicely coated.
2. While the shallots are cooking, bring the stock to a simmer in a separate saucepan.
3. Add the wine. Slowly stir, allowing the rice to absorb the wine. Once teh wine is almost completely absorbed, add 1/2 cup of hot stock to the rice. Continue to stir until the liquid is almost completely absorbed, adding more stock in 1/2 cup increments. Stir often to prevent the rice from sticking to the bottom of the pan. Continue cooking and stirring rice, adding a little bit of broth at a time, cooking and stirring until it is absorbed, until the rice is tender, but still firm to the bite, about 20-25 minutes. With the last ladle of stock, add the asparagus. Turn off the heat.
4. Gently stire in the parmesan cheese adn the remaining 1 T butter. Add salt and pepper to taste. Serve immediately.
Originally Submitted
1/19/2016
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