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This was shared by Kate on AOL.
Lemon Risotto with Asparagus March 2002 'Cooking Light'
5 1/2 cups chicken broth 1 TBS olive oil 1/2 cup finely chopped onion 1 1/2 cups uncooked Arborio rice 2 tsp grated lemon rind 1/2 cup dry white wine 3 cups diagonally cut asparagus (about 1 pound) 1/2 cup grated Parmesan cheese 2 TBS fresh lemon juice 2 tsp fresh thyme leaves
Bring broth to a simmer in a large saucepan (do not boil). Keep warm over low heat.
Heat oil in a large nonstick skillet over medium heat. Add onion; cook 5 minutes or until tender, stirring frequently. Add rice and rind; cook 2 minutes, stirring constantly. Stir in wine, and cook 3 minutes or until the liquid is nearly absorbed, stirring constantly.
Add 3 1/2 cups broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 20 minutes). Stir in the asparagus. Add remaining broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 10 minutes). Remove from heat; stir in cheese and juice. Sprinkle with thyme. Yield: 6 side dish servings.
Pam "Stressed is desserts spelled backwards!" E PLURIBUS UNUM
Eventually Peace Love Unity and Respect Inevitably Blossom in the Understanding Spirit: Universal Nexus Underlying the Matrix A Dh original!
Meddle thee not in the affairs of Dragons, for thou art crunchy and wouldst be tasty with ketchup.
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