| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
|
May 1995 |
1 |
servings |
INGREDIENTS
| 1 |
lb |
Asparagus; trimmed, cut into |
|
|
; 2-inch lengths |
| 5 |
c |
Canned low-salt chicken broth |
| 2 |
tb |
Olive oil |
| 1/2 |
c |
Chopped onion |
| 1 1/2 |
c |
Arborio rice or medium-grain white rice |
| 1/2 |
c |
Dry white wine |
| 6 |
tb |
Butter; (3/4 stick) |
| 3/4 |
c |
Freshly grated Parmesan cheese; (about 3 ounces) |
INSTRUCTIONS
Blanch asparagus pieces in large pot of boiling, salted water 2
minutes. Drain. Rinse asparagus under cold water. Drain asparagus
well.
Bring chicken broth to simmer in small saucepan. Reduce heat to low
and keep broth hot. Heat olive oil in heavy large saucepan over
medium heat. Add chopped onion and saute until translucent, about 4
minutes. Add rice and stir 3 minutes. Add dry white wine and cook
until liquid evaporates. Continue cooking until rice is tender but
still slightly firm in center and mixture is creamy, adding chicken
broth 1 cup at a time and stirring almost constantly, about 20
minutes. Add blanched asparagus pieces and stir until heated through,
about 2 minutes. Remove from heat. Add 6 tablespoons butter and stir
until incorporated. Stir in grated Parmesan cheese. Season risotto to
taste with salt and pepper.
Serves 4.
Bon Appetit May 1995
Converted by MC_Buster.
Per serving: 1014 Calories (kcal); 97g Total Fat; (89% calories from
fat); 7g Protein; 19g Carbohydrate; 186mg Cholesterol; 716mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 1/2 Vegetable; 0
Fruit; 19 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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