"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

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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