"A deliciously creamy risotto highlighting the first spring asparagus, the pine nuts give a great crunch."
2 1/2 teaspoons
chopped fresh rosemary
Italian parsley, chopped
minced garlic clove
freshly grated parmesan cheese
( about 1 1/2 pounds)
more water or
broth, as needed
On medium heat, add butter and olive oil to pan and swirl until entire pot is coated.
At the same time, bring broth to a simmer in a separate pot.
Add onion and stir; sauté for 2 minutes.
Add chopped rosemary, Italian parsley, and pine nuts.
Sauté for 3 more minutes.
Add garlic and rice and sauté for 1 more minute.
Be sure not to let the garlic brown.
Add the wine and cook until absorbed, about 30 seconds.
Add ¾ of the simmering broth and stir.
Watch over rice carefully.
When most liquid has been absorbed, add the rest of the broth.
Simmer the rice for 10 minutes, stirring frequently.
(NOTE: If the rice begins to stick to the bottom of your pan, add more water, 1/2 cup at a time until absorbed. You need to add more water if no liquid is visible in the pan, 1/2 cup water until absorbed.) Meanwhile, wash, trim asparagus and discard ends.
Cut off asparagus tips.
Chop remaining asparagus stalks into bite sized pieces.
Add ½ of the stalks and stir, continue simmering for another 5 minutes, adding more water if needed.
Add asparagus tips and continue stirring often, adding more liquid as needed, cooking until rice is tender and mixture is creamy; about 8-10 more minutes.
Add 1/2 cup parmesan cheese and cream and stir.
When blended, remove from heat.
Serve with salt, pepper and additional Parmesan to taste.
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Asparagus Risotto With Pine Nuts (cont.)