"Time you enjoy wasting is not wasted time." Marthe Troly-Curtin

Tuesday, June 22, 2010

Springtime Risotto

3 tablespoons Carapelli mild olive oil, divided
1/2 cup diced carrots
1/2 - 3/4 pounds asparagus, tough ends removed and cut into 2-inch pieces*
3/4 cup chopped onion
2 cloves garlic, minced
1 cup Arborio rice
3 cups chicken broth
1 cup dry white wine
3/4 cup shredded Fontina cheese
1/4 cup grated Parmesan cheese
Fresh chives, for garnish, if desired

Cooking Directions
In large saucepan, in 2 tablespoons olive oil, sauté carrots until tender. Add asparagus spears. Cover and cook about 5 minutes or until asparagus is crisp-tender. Transfer vegetables to a bowl and set aside. In same saucepan, in remaining oil, add onion and garlic. Cook for 5 minutes or until tender. Add uncooked rice. Cook and stir over medium heat 3-5 minutes or until rice is golden brown. Meanwhile, in another saucepan, heat chicken broth and white wine to a boil. Reduce heat to low, cover and maintain a simmer. Slowly add 1 cup of the broth to the rice mixture, stirring constantly. Continue to cook and stir over medium heat until liquid is absorbed. Continue to add 1 cup of broth at a time to rice mixture, stirring constantly, until all broth has been added, absorbed and the rice mixture is creamy. Add cheeses and vegetables to rice; stir until well blended. Garnish as desired with fresh chives. Serves 6.

Refrigerate any leftover dressing.

Preparation Time: 10 minutes

Total Time: 45 minutes

Wine Suggestion: Chardonnay, Bardolino

*To select asparagus: Look for brightly colored, firm spears with tight buds. Choose even-sized spears for uniform cooking. To store, trim ends and stand spears upright in a tall glass with 1-inch of water in the bottom.

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