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Ingredients
For 4 Serving(s)
asparagus-risotto
- 5 c vegetable broth
- 1 lb asparagus
- 1/4 c sun-dried tomatoes
- 2 T shallots
- 2 T olive oil
- 1 c arborio rice
- 1 lemon
- 1 c basil
- 1/2 c parmesan cheese, grated
- 2 T watercress
- 1/3 c walnuts
Asparagus Risotto Directions
- Heat broth in a saucepan over medium high heat. Bring to a simmer, cover, and reduce heat to low.
- Sauté asparagus, sun-dried tomatoes and shallots in olive oil in large, heavy saucepan for 2-3 minutes. Add rice and stir well to coat with oil; sauté for about 1-2 minutes. Add broth to rice, ½ cup at a time, stirring until the rice has absorbed the broth. Keep at a simmer and stir farily constantly until the rice is tender, but still slightly firm, about 20-25 minutes.
- Remove from heat and add lemon zest, fresh basil, cheese, watercress, and walnuts and gently fold in to incorporate. Serve warm.