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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 12 |
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This is a rich-tasting, elegant dish! It gets great flavor from the onion and wine combination. —Stephanie Marchese Ingredients:
1 pound asparagus, trimmed and cut into 2-inch pieces |
7-1/2 cups chicken broth |
1/2 cup finely chopped onion |
1/4 cup olive oil |
3 cups uncooked arborio rice |
1 cup dry white wine |
1 tablespoon butter |
1/4 cup grated parmesan cheese |
salt and pepper to taste |
Directions:
1. Place asparagus in a large saucepan; add 1/2 in. of water. Bring to a boil. Reduce heat; cover and simmer for 3 minutes or until crisp-tender. Drain and set aside.
2. In a large saucepan, bring broth to a boil. Reduce heat; cover and maintain at a simmer. In a large heavy skillet, cook onion in oil over medium heat until tender. Add rice and stir to coat well; cook 3 minutes longer. Add wine and cook until absorbed.
3. Stir in 1 cup simmering broth. Cook until broth is almost completely absorbed, stirring frequently, then add another cup of simmering broth. Repeat until only about 1/4 cup of broth remains (discard remaining broth); the process should take about 20 minutes. Rice should be slightly firm in center and look creamy.
4. Add asparagus; heat through. Remove from the heat; add the butter, Parmesan cheese, salt and pepper. Serve immediately. Yield: 12 servings.
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