"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Asparagus Risotto Recipe

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This recipe for Asparagus Risotto, by , is from The Lucky Duck Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kelly Champlin Church
Added: Friday, November 14, 2008


3 c. water
2 c. chicken broth
3 T. butter, divided
1 lb. fresh asparagus, sliced in 1" pieces
1/2 c. chopped onion
1 c. uncooked arborio or medium grain rice
1/3 c. dry white wine
1/2 c. heavy cream
1/4 c. freshly grated parmesan cheese
1/2 tsp. salt
1/4 tsp. ground white pepper

Heat water and broth in 2 qt. saucepan over medium heat until it comes to a simmer. Reduce heat, set aside, keep warm.
Melt 2 T. butter in saucepan over medium heat. Add asparagus, cook until tender crisp. Remove asparagus and set aside. Cook remaining onion and butter in same pan until soft.
Add rice, stirring 2-3 minutes; add wine, stir until absorbed. Increase heat to med-high stir in 1 cup of water/broth mix until absorbed. Continue stirring and adding remaining broth, one cup at a time until absorbed.
Cook until rice is tender and mixture has a creamy consistency 25-30 minutes. Stir in asparagus, cream, salt and pepper. Stir until mixture is creamy 2-3 minutes.

Number Of Servings:
Number Of Servings:




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