Risotto With Asparagus

Reader's Digest CanadaReader's Digest Canada

Number of servings : Prep time: Cooking time: Type of meal : | Main Courses | Main Courses Special diet

Number of servings :

Prep time:

Cooking time:

Type of meal : | Main Courses | Main Courses

Special diet :

Ingredients

1 small onion, chopped finely
45 ml (3 tbsp) butter
330 ml (1 1/3 cups) Arborio rice, not rinsed
375 ml (1 1/2 cups) chicken stock
2 cans, 341 ml (12 oz each) asparagus tips with their liquid
250 ml (1 cup) 15% cream
Freshly ground pepper, to taste
Parmesan cheese, shaved, to taste

Directions

  1. In a large, heavy-bottomed saucepan, wilt the onion in the butter.
  2. Add the rice and stir 2 minutes to coat each grain with butter.
  3. In a second saucepan, combine the chicken stock and asparagus, with their liquid. (As the liquid is added to the risotto, the asparagus will lose its shape and dissolve into the mixture.)
  4. Add 250 ml / 1 cup of the liquid mixture to the rice and cook, stirring constantly, until all the liquid has been absorbed.
  5. Repeat the process, adding 125 ml / 1/2 cup of liquid at a time until all the liquid has been used.
  6. Add the cream and continue cooking until the rice is creamy but still al dente.
  7. Season and serve in heated soup plates, sprinkled with cheese shavings.

Nutritional information:

Imported on 2011-01-20 20:26:46 — Original ID:2408