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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Asparagus Risotto Recipe

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This recipe for Asparagus Risotto is from The Lucky Duck Cookbook, 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:  
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
Directions:
Directions:
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:
4

 

 

 

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