The Recipe
Asparagus Risotto
COOK TIME : a few secondsPREP TIME : a few seconds
From Martha Stewart
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Ingredients
DESCRIPTION
Asparagus adds fresh flavor to this classic risotto dish from chef Marco Canora's "Salt to Taste" cookbook. Top with quail egg, if desired, for an elegant finish. Photo credit: John Kernick
INGREDIENTS
- 5 tablespoons unsalted butter
- 2 tablespoons extra-virgin olive oil
- 1 large onion, peeled and very finely chopped
- Coarse salt and freshly ground black pepper
- 2 cups Arborio or other short-grained rice
- 1 cup dry white wine
- 6 to 8 cups , or store-bought low-sodium chicken broth, heated Easter Broth
- 1 pound asparagus, trimmed and thinly sliced, plus shaved tops for garnish
- 1 cup freshly grated Parmigiano-Reggiano cheese, plus more, shaved, for garnish
- 1/2 cup Asparagus Puree
- 6 to 8 quail eggs, for serving (optional)
DIRECTIONS
NUTRITION
Calories | 0 | 0% | |
Cholesterol | 0 | 0% | |
Carbohydrates | 0 | 0% | |
Fat | 0 | 0% | |
Protein | 0 | 0% |
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