Asparagus risotto - house beautiful

6 servings

Ingredients

Quantity Ingredient
4 cups Water
2 Morga vegetable bouillon cubes, available in health food stores
2 Garlic cloves, peeled and crushed
4 tablespoons Extra-virgin olive oil
2 tablespoons Finely chopped yellow onion
1 pounds Fresh asparagus, tips cut off and stalks sliced into 1/2-inch pieces
1½ cup Raw Italian Arborio rice
1 cup White wine
¼ cup Freshly grated Parmesan cheese, preferably Reggiano
1½ cup Freshly chopped Italian parsley

Directions

In a saucepan bring water, bouillon cubes and 1 crushed garlic clove to a simmer.

In a heavy-bottomed casserole over medium-high heat, heat olive oil and saute onion and remaining garlic clove until onion is translucent. Add asparagus tips to pan and cook, stirring constantly, for about 1 minute. Remove tips and set aside. Add asparagus stalks to pan and cook, stirring constantly, for about 2 minutes. Remove stalks and set aside. Add rice to the pan and saute for 2 minutes, stirring to coat it with the oil. Add ½ C white wine to pan and continue to stir until the liquid is absorbed. Continue cooking, adding remaining wine and broth, ½ C at a time, stirring constantly, letting liquid be absorbed before adding more. Rice should be al dente and creamy. Spoon the risotto into a warm serving bowl, toss with asparagus stalks and garnish with asparagus tips, Parmesan and parsley. Serves 6. House Beautiful/April/94 Scanned & fixed by DP & GG Submitted By LAWRENCE KELLIE On 03-14-95

Related recipes