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Asparagus Risotto Recipe

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This recipe for Asparagus Risotto is from Helen and Family 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:  
1 1/2 lb. asparagus, fresh
1 T. chicken bouillon
2 T. oleo
1 c. rice
2 T. grated Parmesan cheese
Directions:
Directions:
In 12 inch skillet cook hard part of asparagus with bouillon and 5 cup boiling water. Reduce to medium heat, cook uncovered 5 minutes. Remove asparagus ends, discard. To broth add good part of asparagus. Cook at medium heat, 5 minutes. Remove asparagus to a bowl, broth to separate bowl. Wipe skillet dry. To skillet add oleo and rice, coat. Add about 1/2 cup broth at a time to rice, add broth as needed till all is used, cook 20 minutes. Stir cooked asparagus and Parmesan into rice. Serve warm.

 

 

 

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