Creamy Risotto with FRESH Asparagus and freshly grated parmesan cheese.
4 C chicken STOCK
1 shallot, minced
2 cloves fresh garlic, minced
2 T olive oil
1 T butter
1½ lbs. fresh asparagus, cut into one inch pieces
1 C fresh parmesan
Fresh ground pepper to taste
No nutrition information available
In small pot over low heat, warm chicken stock to simmer and keep on heat throughout process.
In a 14 inch stainless steel fry pan heat olive oil and butter, add shallot and garlic, cook until shallot is translucent, add rice. Cook rice for three minutes, stirring constantly, then add one ladle of chicken stock, continuing to stir constantly until all the stock has been absorbed. Continue with this process until all the stock has been added.
When adding the final ladle of stock, add asparagus and cheese, stirring until the stock is absorbed, season with pepper.
It seems like a lot of work but it only takes about 20-25 minutes and it's SOOOO delicious it can be eaten as an entree if you like!!
I also sometimes add grilled chicken to make a meal out of it. You can use any combination of cheese or vegetables you like.
Sorry I don't have a picture, it never lasts long enough to have its picture taken!!