Asparagus Risotto
INGREDIENTS • 4 cups (1-inch) slices asparagus • 3 cups fat-free, less-sodium chicken broth • 1 1/2 cups water • 1 tbsp butter • 2 cups chopped onion (about 1 large) • 2 cups uncooked Arborio rice • 1/2 cup dry white wine • 1 cup (4 ounces) grated fresh Parmigiano-Reggiano cheese
• 1/4 cup heavy whipping cream • 1 tsp salt • 1/2 tsp freshly ground black pepper
5 DIRECTIONS Place 1 cup asparagus and 1 cup broth in a blender; puree until smooth. Combine puree, remaining 2 cups broth, and 1 1/2 cups water in a medium saucepan; bring to a simmer (do not boil). Keep warm over low heat. Melt butter in a large heavy saucepan over medium heat. Add onion to pan; cook 8 minutes or until tender, stirring occasionally. Stir in rice; cook 1 minute, stirring constantly. Stir in wine; cook 2 minutes or until liquid is nearly absorbed, stirring constantly. Add 1/2 cup broth mixture; cook 2 minutes or until the liquid is nearly absorbed, stirring constantly. Add remaining puree mixture, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 30 minutes total). Stir in remaining 3 cups asparagus; cook 2 minutes. Stir in 3/4 cup cheese, cream, salt, and pepper. Transfer risotto to a bowl. Serve with remaining 1/4 cup cheese. 4 5 2 7 2 3 8 6 4 2 1 7 9 5 7 3 2 1 4 5 8 2 9 4 7 8 9 8 6 5
4
5
9
3
http://1sudoku.com SUDOKU PUZZLE n° 229777 - Level Medium
http://1su
7
3 9 6
3 8 1 7 5
1 6
2 8 9
4
3 5
4 8 2
4 5
3 9 6
7
9 2 5
4 1
4 2 6
8
http://1sudoku.com
n° 228310 - Level Medium
http://1su
Made with FlippingBook - Online Brochure Maker