Serves 4
This was a fantastic healthy dinner, and super easy to cook - you can't mess this up! We were going vegetarian that week, but I can imagine that you could sauté some chicken and throw it in if you so desired. Here is the recipe!
Ingredients:
1 tbsp butter
3 tbsp olive oil
1 small onion, finely chopped
1 & 3/4 cups risotto rice (see below)
2/3 cup dry white wine
6 & 3/4 hot vegetable broth
7 oz. asparagas stalks, cut into 2 inch lengths
1/3 cup chopped walnuts
salt and pepper
1 lemon, to garnish
Parmesan cheese, to garnish
What is risotto rice, you ask? I had a hard time finding it at the store, but pick the rice that looks Italian. It is important to get this variety of rice, because it has a distinctive texture and regular rice will not cook right for this recipe. Here's the HEB brand:
Directions:
1. Heat the butter and olive oil in a large saucepan and fry the onion, stirring, for 3-4 minutes, until
softened.
2. Add the rice and stir over medium heat for 1 minute, without browning.
3. Add the wine and boil rapidly, stirring, until almost all evaporated.
4. Stir the stock into the pan a ladleful at a time, letting each addition be absorbed before adding more.
5. After 10 minutes, add the asparagus and continue cooking, adding stock when necessary.
6. After an additional 5 minutes, test a grain of rice - it should be "al dente" or firm to the bite.
7. Stir in the walnuts, then add salt and pepper to taste.
8. Remove from the heat and serve immediately, adding a slice of lemon and parmesan cheese to each bowl.
Enjoy! :)
