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Categories:
vegetable broth water extra-virgin olive oil onion garlic arborio white wine pepper Parmesan cheese fresh parsley lemon rind lemon juice
Viewed: 68 - Published at: 7 months agoIngredients
- 2 x 14.5 ounce cans vegetable broth
- 2 1/2 c. water
- 1 Tbsp. extra virgin olive oil
- 1 c. chopped onion
- 3 x cloves garlic chopped
- 1 1/2 c. uncooked arborio rice">rice or possibly other short-grain rice">rice
- 1/2 c. dry white wine
- 1/4 tsp pepper
- 1 1/2 lb asparagus cut (3 c. sliced 1-inch pcs)
- 1/4 c. grated fresh parmesan cheese
- 1/4 c. minced fresh parsley
- 1 tsp grated lemon rind
- 1 Tbsp. fresh lemon juice
Method
- In a large saucepan, combine broth and water.
- Bring to a simmer.
- Keep hot over low heat.
- Heat oil in a large Dutch oven over medium heat.
- Add in onion; saute/fry 5 min or possibly till tender.
- Add in garlic; saute/fry 30 seconds.
- Add in rice; cook 2 min, stirring constantly.
- Stir in wine; cook 2 min or possibly till liquid is nearly absorbed, stirring constantly.
- Fold in pepper.
- Add in broth mix, 1/2 c. at a time, stirring constantly, cook till each portion of broth is absorbed before adding the next (about 25 min).
- Add in asparagus during the last 10 min of cooking.
- Remove from heat; stir in cheese and remaining ingredients.
- Tablespoons(Cooking):"0:40"
- NOTES :
