Asparagus Risotto - Ristorante Da Mino, Pavia Province, Italy
- Ready In:
- 40mins
- Ingredients:
- 8
- Serves:
-
6
ingredients
- 1 1⁄4 lbs asparagus, trimmed
- 2 cups low sodium chicken broth
- 2 tablespoons extra virgin olive oil
- 1 1⁄2 cups chopped onions
- 1 1⁄2 cups arborio rice
- 1⁄4 cup freshly grated parmesan cheese
- 2 tablespoons butter
- 1⁄4 cup shaved parmesan cheese
directions
- Bring 5 cups salted water to boil in large saucepan. Add asparagus and cook until crisp-tender, about 4 minutes. Using tongs, transfer asparagus to bowl of ice water; cool. Drain (reserving 3 1/2 cups cooking liquid in saucepan). Cut off asparagus tips; reserve. Cut stalks into 1/4-inch thick rounds.
- In saucepan, combine reserved cooking iquid and broth . Bring to simmer. Reduce heat to low.
- Heat oil in large saucepan over medium heat. Add onion; saute until translucent, about 5 minutes. Add rice; stir 2 minutes. Add 3/4 cup hot liquid. Simmer until liquid is absorbed, stirring often. Add asparagus rounds. Cook until rice is just tender and risotto is creamy, adding liquid 3/4 cup at a time, stirring often and allowing each addition to be absorved before adding next, about 20 minutes.
- Mix reserved asparagus tips, grated cheese and butter into rice. Season to taste with salt and pepper. Top with shaved cheese.
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RECIPE SUBMITTED BY
I love cooking for family and friends. I especially enjoy baking...it is like combining art and science to create something extraordinary.
I am most known for making desserts like Recipe #336060. My pet peeve: when people sign-up to bring dessert to a pot-luck or dinner party and they bring something pre-made from the store. My friends and family now know to always let me bring the dessert. :)
I enjoy traveling and believe that one of the best ways to experience a culture is through food. I have lived in Germany, Spain and Switzerland, and currently live in the US.
My rating system:
5 stars - Excellent! Delicious! Could not be better...will make often.
4 stars - Very good! May tweak slightly.
3 stars - Good base recipe. Will need to tweak.
2 stars - Ok. Will keep looking.
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