Ingredients: |
Ingredients: 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
1½ cups Arborio rice
½ cup dry white wine
salt to taste
½ cup grated Parmesan cheese
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Directions: |
Directions: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, ½ 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 ½ cup asparagus puree. Remove skillet from heat, add remaining butter and the cheese.
This recipe was borrowed from the Meek Family. |
This recipe for Asparagus Risotto is from