 |
Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 6 |
|
wonderful side dish for fish or top with grilled shrimp for the main event Ingredients:
3 cups water |
2 cups chicken broth |
3 tablespoons butter or margarine, divided |
1 pound fresh asparagus spears, diagonally sliced into 1 inch pieces |
1/2 cup chopped onion |
1 cup uncooked arborio or medium grain rice |
1/3 cup dry white wine |
1/2 cup heavy cream |
1/4 cup grated parmesan cheese |
1/2 teaspoon salt |
1/4 teaspoon ground white pepper |
Directions:
1. Heat water and broth in 2 quart saucepan over medium heat until it comes to a simmer.
2. Reduce heat to low and keep warm.
3. Meanwhile, melt 2 tablespoons butter in large saucepan over medium heat; add asparagus and cook until tender crisp. Remove asparagus; set aside.
4. In same saucepan, cook onion in remaining 1 tablespoon butter until soft
5. Add rice and stir 2 to 3 minutes.
6. Add wine; stir until absorbed. Increase heat to medium high; stir in 1 cup water/broth mixture.
7. Cook uncovered, stirring frequently, until liquid is absorbed.
8. Continue stirring and adding remaining water/broth mixture 1 cup at a time, allowing each cup to be absorbed before adding another.
9. Cook until rice is tender and mixture has a creamy consistency, approximately 25 to 30 minutes.
10. Stir in asparagus, cream, cheese, salt and pepper.
11. Stir until mixture is creamy, about 2 to 3 minutes. Serve immediately.
|
|