You may also like
Categories:Viewed: 15 - Published at: 2 years ago
Ingredients
- 4 1/2 to 5 cups canned low-salt chicken broth
- 3 teaspoons olive oil (preferably extra virgin)
- 1/3 cup chopped onion
- 1-1/4 cups arborio rice or medium-grain white rice
- 1/2 cup dry white wine
- 1 pound asparagus, tough ends trimmed
- 1 large garlic clove, thinly sliced
- 1/4 cup finely chopped toasted walnuts
- 2 tablespoons freshly grated Parmesan cheese
Method
- Preheat oven to 450F.
- Bring broth to simmer in medium saucepan.
- Cover and remove from heat.
- Heat 1-1/2 teaspoons olive oil in heavy medium saucepan over medium-high heat.
- Add onion and saute until light golden, about 4 minutes.
- Add rice and stir 1 minute.
- Add wine and stir until wine evaporates, about 2 minutes.
- Add 1/2 cup hot broth and cook until liquid is absorbed, stirring frequently.
- Continue adding more broth, 1/2 cupful at a time, until rice is tender and creamy, stirring frequently and allowing most of broth to be absorbed before adding more, about 25 minutes.
- Meanwhile, place asparagus and garlic in shallow baking dish.
- Drizzle remaining 1 1/2 teaspoons oil over.
- Sprinkle with salt and pepper.
- Toss to coat with oil.
- Bake asparagus until tender, turning occasionally, about 16 minutes.
- Mix walnuts and grated Parmesan into risotto.
- Season with salt and pepper.
- Arrange roasted asparagus in center of 4 plates.
- Top with risotto.
