Asparagus with Rosemary Aioli - House Beautiful
INGREDIENTS:
4 c Water -off and stalks sliced
2 Morga vegetable bouillon -into 1/2-inch pieces
-cubes, available in health 1 1/2 c Raw Italian Arborio rice
-food stores 1 c White wine
2 Garlic cloves, peeled and 1/4 c Freshly grated Parmesan
-crushed -cheese, preferably Reggiano
4 T Extra-virgin olive oil 1 1/2 c Freshly chopped Italian
2 T Finely chopped yellow onion -parsley
1 lb Fresh asparagus, tips cut
4 c Water -off and stalks sliced
2 Morga vegetable bouillon -into 1/2-inch pieces
-cubes, available in health 1 1/2 c Raw Italian Arborio rice
-food stores 1 c White wine
2 Garlic cloves, peeled and 1/4 c Freshly grated Parmesan
-crushed -cheese, preferably Reggiano
4 T Extra-virgin olive oil 1 1/2 c Freshly chopped Italian
2 T Finely chopped yellow onion -parsley
1 lb Fresh asparagus, tips cut
In a saucepan bring water, bouillon cubes and 1 crushed garlic clove to a simmer.
In a heavy-bottomed casserole over medium-high heat, heat olive oil and saute onion and remaining garlic clove until onion is translucent. Add asparagus tips to pan and cook, stirring constantly, for about 1 minute. Remove tips and set aside. Add asparagus stalks to pan and cook, stirring constantly, for about 2 minutes. Remove stalks and set aside. Add rice to the pan and saute for 2 minutes, stirring to coat it with the oil. Add 1/2 C white wine to pan and continue to stir until the liquid is absorbed. Continue cooking, adding remaining wine and broth, 1/2 C at a time, stirring constantly, letting liquid be absorbed before adding more. Rice should be al dente and creamy. Spoon the risotto into a warm serving bowl, toss with asparagus stalks and garnish with asparagus tips, Parmesan and parsley. Serves 6.
House Beautiful/April/94 Scanned & fixed by DP & GG Submitted
In a heavy-bottomed casserole over medium-high heat, heat olive oil and saute onion and remaining garlic clove until onion is translucent. Add asparagus tips to pan and cook, stirring constantly, for about 1 minute. Remove tips and set aside. Add asparagus stalks to pan and cook, stirring constantly, for about 2 minutes. Remove stalks and set aside. Add rice to the pan and saute for 2 minutes, stirring to coat it with the oil. Add 1/2 C white wine to pan and continue to stir until the liquid is absorbed. Continue cooking, adding remaining wine and broth, 1/2 C at a time, stirring constantly, letting liquid be absorbed before adding more. Rice should be al dente and creamy. Spoon the risotto into a warm serving bowl, toss with asparagus stalks and garnish with asparagus tips, Parmesan and parsley. Serves 6.
House Beautiful/April/94 Scanned & fixed by DP & GG Submitted