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| Asparagus Risotto |
Classic asparagus risotto made with arborio rice, shallots, stock, fresh asparagus, and Parmesan cheese.
Ingredients :
- About 4 cups fowl inventory (or vegetable inventory for vegetarian choice)
- 2 Tbsp unsalted butter, divided
- half cup chopped shallots
- 1 cup arborio rice
- 1/4 cup dry white wine (or 1 Tbsp lemon juice and three Tbsp water)
- half pound asparagus, trimmed, hints reduce off, difficult skins of the spears peeled (if operating with thick equipment spears), and the spears cut into thin disks
- 1/2 cup freshly grated Parmesan cheese
- Salt and pepper
Instructions :
| Prep : 10M | Cook : 234M | Ready in : 45M |
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Notes :
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