Recipe for...Risotto w/ Green Asparagus


Recipe for... rice recipes
Recipe for... Recipe for bread Recipe for cake Recipe for chicken Recipe for cookies Recipe for kids All recipe categories All recipes	Risotto w/ Green Asparagus This recipe is rated : 1 Recipe Ingredients 1 pound green asparagus, 1 pound arborio ( Italian ) rice, 2 ounce butter, 1 small onion finley chopped, 1 ounce grated parmesan cheese, 1/4 cup white wine, salt & pepper to taste. Cooking Procedures Clean asparagus and blanch them in lightly salted boiling water, save the water for the rice. cut 3 inches off asparagus tips & split them in half, chop the rest of the asparagus. Fry onion lightly in 1oz butter, add rice & let it brown slightly, add wine, two cups of the asparagus water for each cup of rice, add chopped asparagus.let rice cook stiring constantly, if necesary add more water. when the rice is cooked, add salt & pepper to taste,add rest of butter, top with asparagus tips and cheese. serve.	recipe titles recipe ingredients Excerpt from the wayback cook-book collection: TO BOUILLON 4 cups brown soup stock. 10 pepper corns. 3 cups stewed tomatoes. 4 cloves. 1/2 cup butter substitute. 2 tblsp. chopped onion. 1/2 cup thickening. 3 sprigs thyme. 1/2 cup diced carrot. Salt and pepper. l/4 cup diced celery. Bit of bay leaf. Cook carrots, celery and onion in the butter substitute for five minutes ; add thickening, pepper corns, bay leaf, cloves and thyme and cook three minutes; add tomatoes, cover and simmer for one hour. Rub through a strainer; add hot
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