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 Asparagus Risotto | Status Approved | | Name |  Asparagus Risotto | | Category | Italian, Vegetables, Vegetarian & Special Diets | | Serves/Yields | 4 | | Source | Papa | | Difficulty | Easy | | Prep. Time | 15 min | | Cook Time | 25 min | | Introduction | | Light and delicate, risotto with asparagus is certainly one of the best combinations in the kitchen. | | Ingredients | | 3/4 Lb Carnaroli or Arborio rice
3/4 Lb fresh asparagus (smaller and thinner are better)
1 medium onion , diced
1/4 cup white wine
1 Tbsp butter (vegans use margarine or extra virgin olive oil)
2 quarts vegetable stock (or 2 quarts water and enough vegetable stock cubes to taste)
Salt
Grated Parmigiano Reggiano for serving.
. | | Directions | | Step: 1 | Carefully clean asparagus, peeling the white part of the stem.(use a potato peeler)
Boil the stalks for about 5 minutes in the vegetable broth,
Remove the asparagus from the broth and cut the tip off leaving about 2" and set aside.
Cut the rest in bits, about 3/4" long.
Place the tips back into the vegetable stock and keep warm. | | Step: 2 | In a large pot, sauté chopped onion with butter (or oil or margarine ) , until translucent.
Add rice, and cook for 2 minutes stirring constantly.
Pour in the wine and cook, stirring constantly until the wine has evaporated.
At this point add the asparagus bits to the rice , but not the tips.
| | Step: 3 | With a ladle start adding the vegetable broth ,one ladle at a time, to the rice mixture. When that is absorbed add another ladle, stirring constantly, until the broth is used up and the rice is done (about 15-18 minutes).
Arrange on serving dishes, garnish with the asparagus tips and sprinkle with grated parmigiano.
Vegans can omit the cheese. |
Time submitted: Thursday, May 08. 2008 at 16:13:25 Contributed By: guido
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