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Creamy risotto (one of Italy's comfort
foods) is embellished with pieces of cooked, fresh asparagus,
parsley and Romano cheese. Properly cooked risotto requires constant
attention and stirring...it is a dish made with much care and
patience.
Asparagus Risotto
- 1 pound fresh asparagus
1 teaspoon salt
1 cup chopped onion
1 clove garlic, minced
1 tablespoon vegetable oil
1 cup uncooked U.S. arborio or medium grain rice
1/4 cup chopped fresh flat-leaf parsley
1/3 cup grated Romano cheese
Salt to taste (optional)
- Wash asparagus and cut off tough stalk
ends. Boil in large saucepan in salted water 12 minutes. Drain,
reserving cooking liquid; cut off asparagus tips. Set aside.
- Cook onion and garlic in oil in large
skillet over medium-high heat. Add rice; stir 2 to 3 minutes.
Stir in 1 cup reserved asparagus liquid. Cook, uncovered, stirring
frequently, until liquid is absorbed. Continue stirring and adding
remaining asparagus liquid and enough water to bring total amount
of liquid added to 5 cups, allowing each to be absorbed before
adding another. Rice should be tender and mixture should have
a creamy consistency. It will take approximately 25 to 30 minutes.
- Stir in asparagus, parsley, cheese and
salt, if desired.
Makes 6 servings.
Recipe provided courtesy of USA Rice Federation.
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