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Post by mandie68 on Jan 21, 2013 21:42:53 GMT -5
3 cups chicken broth or vegetable broth 3 cups water 1 Tablespoon butter or margarine 1 medium onion, chopped (1/2 cup) 1/4 cup shredded carrot 2 cloves garlic, finely chopped 1/4 cup dry white wine or chicken broth 1 bag (12 oz) short-grain Arborio rice 1/4 teaspoon coarse salt 1 box (9 oz) frozen asparagus cuts 2 Tablespoons pine nuts, toasted 1/2 cup shredded Parmesan cheese (2 oz) 1. In 3-4 quart saucepan, heat broth and water to boiling. Reduce heat to low; keep warm. 2. In 10" skillet, melt butter over medium heat. Cook onion, carrot and garlic in butter 2 to 3 minutes, stirring occasionally, until softened. Stir in wine; heat to boiling. Stir in rice, salt and 1 cup warm broth. COok uncovered until liquid is absorbed, stirring frequently. Continue to add warm broth, 1 cup at a time, cooking until liquid is absorbed and stirring frequently. 3. When 4 cups liquid have been absorbed, stir in asparagus. Continue adding warm broth, 1/2 cup at a time, until rice is tender and creamy. 4. Remove skillet from heat. Stir in pine nuts and cheese. Serve immediately. Serves: 5
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