Asparagus Risotto

5 C. chicken broth

2 T. olive oil

1 small onion finely chopped

1/2 lb. Arborio rice

1/8 t. saffron threads crushed

1/2 C. grated parmesan cheese

1 C. blanched asparagus pieces

Bring chicken broth to a boil in a saucepan. Turn down to a simmer. Heat oil in a 4 qt. saucepan. Add onion and cook until transparent. Add rice and stir until the rice turns opaque and is coated with the oil. Add 1 cup of the simmering broth and stir until almost all of the broth is absorbed. Add broth 1 cup at a time until rice is tender. Add the asparagus. Take off the heat and stir in the cheese. Season with salt and pepper. The process will take about 20 minutes.


Tinggalkan Balasan

Isikan data di bawah atau klik salah satu ikon untuk log in:


You are commenting using your account. Logout /  Ubah )

Foto Google+

You are commenting using your Google+ account. Logout /  Ubah )

Gambar Twitter

You are commenting using your Twitter account. Logout /  Ubah )

Foto Facebook

You are commenting using your Facebook account. Logout /  Ubah )


Connecting to %s

%d blogger menyukai ini: