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Recipe Name: Asparagus Risotto Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 1

2 Pound(s) Green asparagus
2 Ounce(s) Butter
1 Shallot, finely chopped
3 1/2 Ounce(s) Vialone, Carnaroli or
Arborio rice
1/4 Pint(s) Dry white wine
4 Tablespoon(s) Freshly grated parmesan
Salt and black pepper to
Break the tough ends off the asparagus spears and discard. Cut off the
extreme tips and coarsely chop the rest of the spears. Blanch the tips
in lightly salted boiling water. Remove the tips with a slotted spoon
and set aside. Cook the spears in the same water until soft. In
blender or food processor, puree the spears with their cooking water
to make a thick stock, add wine, and keep simmering over a low heat.
In a heavy pan, melt half the butter and gently cook the shallot until
soft. Stir in the rice and let it begin to absorb the butter before
adding a ladle of the asparagus stock. Stir until it is absorbed. Stir
in the tips and add another ladle of stock. Keep adding the stock, a
ladleful at a time, taking care not to drown the rice, until the rice
is al dente, about 20 minutes. You may have to use some boiling water
if the stock runs out. Stir in the remaining butter and the cheese,
beat with a wooden spoon, cover, and leave to stand for 5 minutes.
Check salt and serve with black pepper. DISCLAIMER© Copyright 1996 -
SelecTV Cable Limited. All rights reserved. Carlton Food Network Converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
Calories: 1608
Calories From Fat: 885
Total Fat: 100.8g
Cholesterol: 289.2mg
Sodium: 2966.3mg
Potassium: 1657.7mg
Carbohydrates: 77.3g
Fiber: 12.7g
Sugar: 34g
Protein: 83.6g

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