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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Asparagus Risotto Recipe

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This recipe for Asparagus Risotto is from The Hochberg Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb. asparagus spears, sliced diagonally
1/4 cup Parmesan cheese, grated
1/2 cup onion, chopped
1 cup uncooked Arborio rice
1/3 cup dry white wine
2 cups vegetable broth
1/4 cup heavy cream
1/4 tsp. white pepper
1 tsp. olive oil
3 cups water
Directions:
Directions:
Heat water and broth in a 2-quart saucepan over a medium heat until it comes to a simmer, stirring often. Reduce heat to low and keep warm. Meanwhile in a large saucepan over medium heat, add olive oil and asparagus. Cook until crisp and tender. Remove asparagus and set aside. In the same saucepan, add more olive oil, if needed and cook onions until soft. Add rice, and stir 2-3 minutes. Add wine, stir until absorbed. Increase heat to medium high stirring in 1 cup of the water broth mixture. Cook uncovered, stirring frequently until liquid is absorbed. Continue stirring and adding remaining water broth mixture 1 cup at a time. Allowing each cup to be absorbed before adding in another. Cook until rice is tender and mixture has a creamy consistency, about 25-30 minutes. Stir in asparagus, cream, cheese, salt and pepper to taste. Stir until creamy, about 2-3 minutes. Serve immediately.
Personal Notes:
Personal Notes:
A bit of trouble to make but so worth it.

 

 

 

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