"What I like to drink most is wine that belongs to others."--Diogenes , 320 BC, Greek philosopher

Asparagus Risotto Recipe

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This recipe for Asparagus Risotto, by , is from Shut Up and Eat It! (an eclectic mix of family favorites), 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!

Contributor:  
Contributor:  
Amy Chandler

Category:
Category:

Ingredients:  
Ingredients:  
2 Tbsp olive oil
1 medium onion, diced finely
2 Tbsp chopped garlic
1 1/2 cups short-grained rice
1/2 dry white wine
6-8 cups vegetable stock, divided
2 bunches roasted asparagus, chopped into 1"inch pieces
Zest and juice of half a lemon
Salt and pepper to taste

Directions:
Directions:
In a large saucepan, heat olive oil, and add onion, garlic, salt and pepper to taste, and saute until onions are translucent. Add rice, and stir until rice is coated with the oil and vegetables. Add white wine, and continue stirring until wine is absorbed.
Slowly add 2 cups of stock, and lower the heat to medium. Continue to simmer, stirring occasionly, until stick is absorbed by the rice. Add stock, 1-2 cups at a time, until the starches are released, and the rice is tender.
Add the asparagus, lemon zest, and lemon juice; heat through. Adjust seasonings to taste and serve.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
You could swap out the asparagus for any vegetables you have on hand

 

 

 

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