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
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
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
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