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Ingredients
(serves 4)
- 1 tablespoon olive oil
- 1 medium onion, peeled and cut in 1/4-inch
(.5 cm) dice
- 1 1/4 cups (275 g) risotto rice**
- 1/3 cup (75 ml) dry white wine or stock
- 1 quart (4 cups/1 liter) vegetable or
mushroom stock
- 1 pound (.5 kg) fresh asparagus, tough
ends removed and cut into 2-inch (4 cm lengths)
- Juice and finely grated zest from one
lemon
- 1/3 cup (75 ml) grated parmesan cheese (or
a vegan substitute), optional
- 4 ounces (100 g) butter or vegan margarine
- salt and pepper to taste
PREPARATION:
* Use a type of rice specifically designated
for risotto, such as arborio or carnaroli.)
Heat the olive oil in a large saucepan over medium-high heat. Sauté
the onion until translucent. Add the rice and stir to mix. Sauté
briefly (a minute or two) until the rice shiny and appears
translucent.
Add the wine (or 1/3 cup/75 ml stock) and stir until completely
absorbed.
Add the stock gradually in half-cup (125 ml) increments. Stir
regularly until the broth is nearly absorbed (you can hear a faint
sizzling noise) before adding more. After 10 minutes mix in the
asparagus.
When done the rice should be al dente, tender with just a hint of
firmness in the center. If you've run out of broth and the rice is
still not done, you add additional water or vegetable stock in
half-cup (125 ml) increments until the rice is done.
Add lemon juice and zest, butter (or margarine) and parmesan/vegan
substitute (if desired) and stir to mix.
Season to taste with salt and pepper and serve immediately. |
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