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

400 Gram(s) Asparagus
2 Good chicken or vegetable
1 Onion, peeled and chopped
2 Cloves Garlic, peeled and
4 Tablespoon(s) Olive oil
600 Gram(s) Arborio risotto rice
150 Dry white wine
200 Gram(s) Unsalted butter
350 Gram(s) Fresh Parmesan, grated
Cut the tips off the asparagus and reserve. Blanch the asparagus
stalks in boiling salted water and set aside. Heat the stock and keep
it at a simmer. In a large heavy based saucepan, cook the onion and
garlic in the olive oil until soft but not brown. Add the rice and
stir to coat thoroughly with the oil. Add enough hot stock to cover,
then cook gently, adding more stock as it is absorbed. Season well.
After about ten minutes add the asparagus tips. Stir then add more
stock and cook for a further five minutes. Pour in the wine, then add
the blanched asparagus stalks, butter and parmesan. The risotto should
be moist and creamy and the rice slightly al dente. Check the
seasoning and add more if required. Serve immediately. Converted by
MC_Buster. Converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
Calories: 3613
Calories From Fat: 2806
Total Fat: 319.1g
Cholesterol: 738mg
Sodium: 7224.9mg
Potassium: 2041mg
Carbohydrates: 48.2g
Fiber: 14.3g
Sugar: 9.6g
Protein: 154.1g

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