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Asparagus Risotto Recipe

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

The Heldman Family
Added: Tuesday, April 22, 2008


1 lb. asparagus, peeled, trimmed & cut into 1 inch pieces, tips reserved
4-6 cups chicken or vegetable stock
2 T. extra virgin olive oil
3 T. butter
1/3 med. red onion, diced
1 cups Arborio rice
cup dry white wine
salt to taste
cup grated Parmesan cheese

Bring a pot of water to a boil. Add half the asparagus stalks and cook until quite soft, (5 min). Rinse quickly under cold water. Put cooked asparagus in a blend or food processor & add just enough water to allow machine to puree until smooth; set aside.

Put stock in a medium saucepan over low heat. Put oil and 1 T. butter in a large, deep nonstick skillet over med. heat. When hot, add onion, stirring occasionally until it softens (3-5 min). Add rice & cook, stirring occasionally, until it is glossy (2-3 min). Add white wine, stir, and let liquid bubble away. Add a large pinch of salt. Add warmed stock, cup or so at a time, stirring occasionally. Each time stock has just about evaporated, add more. After about 15 min, add remaining asparagus pieces and tips, continuing to add stock when necessary.
In 5 min, begin tasting rice. It should be tender, but with a bit of crunch; could take as long as 30 min. total to reach this stage. When it does, stir in cup asparagus puree. Remove skillet from heat, add remaining butter and the cheese.

This recipe was borrowed from the Meek Family.




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