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Asparagus Rice Recipe

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This recipe for Asparagus Rice, by , is from School Librarian's Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Paula Laurita: Librarian, St. John's Catholic School - Madison, AL
Added: Tuesday, April 19, 2005

Category:
Category:

Ingredients:  
Ingredients:  
4 T. olive oil
1 medium onion, chopped
1 1/2 c. Arborio rice
2 1/2 c. chicken broth
1/2 tsp. saffron
2 1/2 c. champagne
1 15-oz. can green asparagus (keep the liquid)
1 T. parsley, minced
Black pepper, freshly ground
Salt
1 T. butter
2 T. Pecorino-Romano cheese, freshly grated

Directions:
Directions:
In a large skillet, heat the olive oil over medium heat. Add onion and cook until the onion is translucent. Add rice, stirring to coat each grain. Cook, stirring, for five minutes.
Add 1 cup stock. Cook rice, stirring, until stock is almost absorbed.
Add 1 cup champagne. Continue to cook over medium heat, stirring frequently.
When almost absorbed, add the rest of the champagne.
After 1 minute add the saffron and stir well.
After the champagne is absorbed, add the asparagus and liquid from the can. Cook the rice, stirring, until the liquid is almost absorbed.
Add the stock in small amounts until rice is tender, about 30 to 40 minutes from when you put in the first cup of stock.
Stir in minced parsley and freshly ground pepper (to taste). Add the butter and cheese.
Stir well and then let the risotto rest for 3-5 minutes.
Taste for seasoning, adding salt and pepper to taste.

Number Of Servings:
Number Of Servings:
4-6 As a Side Dish
Preparation Time:
Preparation Time:
40-60 minutes
Personal Notes:
Personal Notes:
I like to make this dish when I have sparkling wine left over from a party. Put a cork in the bottle and use it for this great dish. Use only dry wine. To make this completely vegetarian risotto, replace the chicken stock with vegetable stock.

 

 

 

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