Recipes Collection

Asparagus Risotto

ASPARAGUS RISOTTO
Carrabbas Copycat Recipe

Serves 4

3 1/2 cups chicken broth
3 1/2 cups water
1 tablespoon margarine or butter
1/2 cup chopped onion
1/2 cup shredded carrot
1/4 lb fresh asparagus, cut into 1 inch pieces, reserving tips
1 garlic clove, minced
1/4 cup dry white wine
1 2/3 cups uncooked short grain Arborio rice
1/2 cup shredded parmesan cheese


In a large saucepan, combine broth and water, bring to a boil.  Reduce heat and simmer while preparing the risotto.

In a large skillet, melt margarine over medium high heat.  Add onion, carrot and asparagus stems. Cook and stir 1 to 2 minutes or until the onions and carrots are tender. Stir in garlic and white wine and cook 1 minute until the wine boils

Add rice and 1 cup simmering liquid. Cook until the liquid is absorbed into the rice, stirring frequently. Continue to add liquid, 1 cup at a time, cooking until the liquid is absorbed, stirring frequently. When 4 cups of liquid has been absorbed, stir in asparagus tips. Test rice for doneness, and continue adding 1/2 cup of liquid at a time until the rice is tender but still firm and creamy.  (Process takes 15 to 20 minutes.)