Asparagus Risotto Trim tough ends from asparagus; discard. Cut off asparagus tips and reserve. Season to taste with salt and pepper.

Ingredients of Asparagus Risotto

  1. It's of Step 1.
  2. You need 1 tbsp of olive oil.
  3. It's of Step 2.
  4. It's 1 cup of sliced fresh mushrooms.
  5. You need 1/2 cup of chopped onion.
  6. You need of Step 3.
  7. It's 2 tsp of grated lemon peel.
  8. Prepare 1 1/2 cup of arborio rice.
  9. You need of Broth Mixture.
  10. It's 1 1/2 cup of water.
  11. Prepare 2 1/4 cup of condensed chicken broth.
  12. It's 1/2 cup of white wine.
  13. You need of Step 6.
  14. It's 3 cup of fresh cut asparagus, 2 inch pieces.
  15. You need of Step 8.
  16. It's 1/3 cup of water.
  17. Prepare of Step 9.
  18. You need 1 tsp of salt.
  19. It's 1 tsp of pepper.
  20. It's 1/2 tsp of greek seasoning.
  21. You need 1/2 tsp of garlic powder.
  22. It's 1 tsp of basil leaves.

Asparagus Risotto step by step

  1. Heat oil in large non-stick skillet or wok..
  2. Saute onion and mushrooms for 5 minutes until mushroom liquid is evaporated.
  3. Stir in rice and lemon peel.
  4. Combine chicken broth with first amount of water and wine. Add 1/2c. of mixture to rice mixture and stir until evaporated..
  5. Add another 2 1/2c. of broth mixture, 1/2c. at a time..
  6. Add asparagus.
  7. Add remaining 1 1/4c. broth mixture in 2 additions. Cook, stirring constantly until liquid is absorbed and rice is tender and creamy. Ensure that the asparagus is tender. If it isn't continue stirring on heat until they are..
  8. Add second amount of water.
  9. Add the remaining ingredients; stir. Remove from heat. Serve immediately..

Baldo rice is a great pick for this simple springtime risotto because it releases enough starch as it cooks to warrant only. Chef Theo Randall shows you how to make risotto with asparagus, using onion, celery and cream with stock Subscribe to Huffington Post UK Today. This asparagus risotto recipe is made with fresh asparagus, onions, garlic, wine, broth, cream, parmesan cheese and truffle oil. In South America we eat rice with almost every meal. Classic Risotto with asparagus, mushrooms and shallots.

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