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Ingredients (makes 6 servings):
- 1/2 - 3/4 pounds asparagus, tough
ends removed and cut into 2-inch
pieces
- 3 tbsps Extra Virgin Olive Oil
(better if Monello)
- 1/2 cup diced carrots
- 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
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Preparation
In a large saucepan, in 2 tbsps olive
oil, sauté carrots until tender. Add asparagus
spears. Cover and cook for about 5 minutes or
until asparagus is crisp-tender. Transfer vegetables
to a bowl and set aside.
In the 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
for 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.
Refrigerate any leftover dressing.
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