Tuesday, April 13, 2010

Asparagus Risotto

Asparagus Parmesan Risotto

1 cup Arborio rice
1 bunch Asparagus or 1 pkg frozen (cooked as directed)cut into bite sized pieces
2 tsp butter
1 clove garlic, sliced thin
1 shallot, minced
1/2 cup white wine
4 cups chicken stock
salt and pepper
1/4 cup grated parmesan cheese

Heat chicken stock in a small pot.
In a medium size heavy sauce pan, add butter on medium-low heat.
Add garlic & shallots, sauté about 1 minute, remove garlic pieces.
Add rice mixing well until well coated and transluscent, about 2 minutes.
Add wine, salt and pepper and mix well until it is absorbed into the rice.
Ladle 1 cup stock into rice and mix until all stock is absorbed, add another ladle, and continue adding and stirring until all broth is absorbed, about 20-25 minutes.
Add parmesan cheese and asparagus, mix well and serve.

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