Risotto and Asparagus Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 4Tbsp unsalted butter divided
3Tbsp Extra Virgin olive oil
1 Medium Vidalia Onion chopped
2 garlic cloves minced 2 bunches asparagus grilled
or roasted and diced 2 Bay leaves 1/2C Dry white
wine 11/2C water 2C arborio rice 6C chicken
stock (reduced fat and sodium) 1C Parmesan Cheese grated
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Directions: |
Directions:Preheat oven to 350 degrees
To roast asparagus: toss with a little olive oil and add salt and pepper to taste and transfer to a baking sheet and roast at 350 degrees for 5-7 min.
until tender crisp. Melt 1-2 Tbsp butter and the olive oil in a heavy saucepan and saute the onion over low heat then add the garlic and continue until
mixture gives off it's charistic aroma. Add the bay
leaves,wine and water, bring to a boil,cover and reduce heat and simmer 5-10 minutes. Add the rice and reduce heat to low and saute rice and onion mixture until all liquid is absorbed. Meanwhile
heat the chicken stock in another saucepan until hot.Keep stock hot and add 1 ladleful at a time to
rice mixture stirring frequently. The rice should very
slowly over low heat. Wait until all liquid is absorbed before adding another ladleful of stock.
Season the risotto with midway through the cooking process. When the risotto is just tender
add the remaing butter,parmesan cheese and
asparagus. Turn off the heat and stir vigorously until
butter and cheese are absorbed. Remove bay leaves and serve immediately.
then add the garlic |
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Number Of
Servings: |
Number Of
Servings:4 |
Preparation
Time: |
Preparation
Time:11/2 Hrs. |
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