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've made this twice and found it lacking in flavor other than lemon
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.
* 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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