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Saturday, September 21, 2013, 10am-5pm at the Armory
ReplyDeleteAsparagus Risotto Recipe
ReplyDeletePrep time: 10 minutes
Cook time: 35 minutes
If you want to make this a vegetarian dish, use vegetable stock or water instead of the chicken stock.
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Ingredients
2 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 pepper
If cooking gluten-free, use gluten-free stock.