Pasta, Rice & Grains

REVIEWS Review(s)

Asparagus Risotto

Difficulty:Easy

Ingredients

  • ■   Veggie-Stock Gold, diluted
  • ■   16 oz (1 lb) uncooked Arborio Rice
  • ■   salt
  • ■   4 oz ground black pepper

Description

1 1/2 lbs fresh asparagus, trimmed 1 1/2 oz. Veggie-Stock Gold, diluted in 4 1/2 cups hot water 1 T. 274th Sicilian Extra Virgin Olive Oil 1 large onion, diced (about 2 cups) 2 cups uncooked Arborio Rice 1/2 cup dry white wine 3/4 cup (3 oz) grated parmesan cheese 1/4 cup heavy cream salt and ground black pepper Cut the asparagus into 1-inch pieces, reserving the tips. Place 1 cup of the stem pieces and 1 cup of the diluted Veggie-Stock Gold in a blender and puree until smooth. Combine puree and remaining stock in a medium saucepan and bring the mixture to a simmer (do not boil). Keep warm over low heat. Warm the olive oil in a large heavy saucepan over medium heat. Add the onion to the pan and saute until soft and translucent, 6-8 minutes, stirring occasionally. Add the rice and cook, stirring constantly, for 2 minutes. Add the wine and cook,stirring occasionally, until the liquid is absorbed. Add 1/2 cup of the hot stock mixture and cook, stirring occasionally, until the liquid is absorbed. Add the remaining stock mixture, 1/2 cup at a time, stirring constantly until each portion of stock is absorbed before adding the next. Stir in the remaining asparagus and cook for another few minutes, until the asparagus is bright green and crisp-tender. Stir in parmesan cheese and cream, then season the risotto to taste with salt and pepper. Serve immediately and pass a small bowl of grated parmesan at the table. recipe courtesy of morethangourmet.com

  • 1. Cut the asparagus into 1-inch pieces, reserving the tips.
  • 2. Place 1 cup of the stem pieces and 1 cup of the diluted Veggie-Stock Gold in a blender and puree until smooth.
  • 3. Combine puree and remaining stock in a medium saucepan and bring the mixture to a simmer (do not boil).
  • 4. Keep warm over low heat. Warm the olive oil in a large heavy saucepan over medium heat.
  • 5. Add the onion to the pan and saute until soft and translucent, 6-8 minutes, stirring occasionally.
  • 6. Add the rice and cook, stirring constantly, for 2 minutes.
  • 7. Add the wine and cook,stirring occasionally, until the liquid is absorbed.
  • 8. Add 1/2 cup of the hot stock mixture and cook, stirring occasionally, until the liquid is absorbed.
  • 9. Add the remaining stock mixture, 1/2 cup at a time, stirring constantly until each portion of stock is absorbed before adding the next.
  • 10. Stir in the remaining asparagus and cook for another few minutes, until the asparagus is bright green and crisp-tender.
  • 11. Stir in parmesan cheese and cream, then season the risotto to taste with salt and pepper.
  • 12. Serve immediately and pass a small bowl of grated parmesan at the table.
  • 13. recipe courtesy of morethangourmet.com

Rate this Recipe

1 star
2 stars
3 stars
4 stars
5 stars
© 2015 Olivenation LLC. All Rights Reserved.

Please wait...