Risotto Asparagus

Asparagus Risotto

Last night was the second time I made this risotto recipe, however this time I did it from memory and altered it slightly.

10 asparagus spears
3 cups of home made veggie broth (more on that some day)
1 leak
1 cup arborio rice
Parmesan cheese

So this time, I followed the directions on the back of the risotto, because when I followed her recipe for some reason it wasn’t cooked enough. I cooked the asparagus separately (al dente), and heated up the broth. Saute the leek for 3 minutes in butter, then add the arborio rice for 2 minutes. Slowly add the broth. I was shooting for over 20 minutes, but for me it turned out to be 30 minutes. Mix in the cooked asparagus. Serve. Top with Parmesan. Yes I used a lot of cheese.

So it turned out to be less broth, but more cooking time.

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4 Comments

  • Reply robin April 2, 2011 at 7:00 am

    let’s face it, that amount of cheese makes me want risotto for breakfast.
    after reading an article in the la times about adding calorie counts to movie theater menus, which freaks me out, I found this wildly comforting…..

  • Reply Tim Lavalli April 2, 2011 at 11:08 am

    the rice just needs time and patience to suck up the broth, sort of like making it deep in a thousand player limit tournament

    • Reply Leigh April 3, 2011 at 7:44 am

      *like*

  • Reply Rich Frye April 3, 2011 at 9:31 am

    went to a cooking demo/meal recently at Ciao Thyme where we learned that risotto properly cooked is definitely al dente, quite chewy…who knew?

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