Saturday, September 21, 2013, 10am-5pm at the Armory
Asparagus Risotto RecipePrep time: 10 minutesCook time: 35 minutesIf you want to make this a vegetarian dish, use vegetable stock or water instead of the chicken stock. Add to shopping listIngredients2 Tbsp unsalted butter, divided 1/2 cup chopped shallots 1 cup arborio rice 1/4 cup dry white wine (or 1 Tbsp lemon juice and 3 Tbsp water) About 4 cups chicken stock (or vegetable stock for vegetarian option)* 1/2 pound asparagus, trimmed, tips cut off, tough skins of the spears peeled (if working with thick apparatus spears), and the spears cut into thin disks 1/2 cup freshly grated Parmesan cheese Salt and pepperIf cooking gluten-free, use gluten-free stock.
Original cooking recipes for creative cooking at home using fresh ingredients, fruit, vegetables, baking resources. Fresh, homemade, oven-baked by Gardenia C. Hung, M.A., B.A.