Recipe by Holland House®
"The cooking method for this risotto is not traditional, but even without constant stirring the result is excellent. The flavors of grated cheeses vary. Start with 1/3 cup, and then add more if desired. Serve risotto in 1-cup portions as a side dish or larger portions as a main dish. A pinot grigio or sauvignon blanc wine would make a lovely accompaniment."
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thin asparagus spears
extra-virgin olive oil
2 large cloves
Holland House® White Cooking Wine
reduced-sodium chicken broth
grated Parmigiano-Reggiano or Pecorino Romano cheese
grated lemon peel
dried marjoram, tarragon, or sage
I found it lacking in flavor other than lemon
I added a 1/2 teaspoon of salt and 4 or 5 mushrooms. It was delicious
The easiest risotto I've ever made. And very tasty. I usually use recipes as a starting point, though, In this one I substituted a cheap but drinkable Sauvignon Blanc for the cooking wine and shallots for the onion. But it looks like you can't lose with this one!
Good flavor but cooking time was a little off, I had to extend the time because my rice was "crunchy" after the given cooking time.
Next time I make this I will cut the vinegar to 1/2 cup and add1/2 more broth. It was easy, and done in the allotted time.
* Percent Daily Values are based on a 2,000 calorie diet.
Springtime Asparagus Risotto
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 72
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