Green Risotto With Asparagus And Arugula
- 1 lb green asparagus, trimmed
- 1/4 cup olive oil + 1 tbsp
- 1 None onion, chopped
- 7 oz risotto rice
- 1/2 cup dry white wine
- 3 1/4 cups vegetable stock
- 1/3 cup pine nuts, toasted
- 2 cloves garlic, crushed
- 3 tbsp butter, cut into pieces
- 1/3 cup Parmesan cheese, grated + shavings, to garnish
- 5 cups arugula, washed
- Cook asparagus in boiling salted water for about 5 mins. Drain, run under cold water then cut into 3/4 inch pieces. Heat 1 tbsp oil and sweat onions until softened. Add rice and saute for 2-3 mins. Gradually add wine and stock, 1/4 cup at a time, letting liquid absorb before adding more, around 30-35 mins.
- Reserve a little asparagus for garnish, then mash remainder with pine nuts, garlic and 1/4 cup olive oil to make a thick pesto. Season. Add to risotto along with butter and grated cheese. Season and distribute between serving bowls, sprinkle with reserved asparagus, arugula and Parmesan shavings.
green asparagus, olive oil , onion, rice, white wine, vegetable stock, pine nuts, garlic, butter, parmesan cheese, arugula
Taken from recipes-plus.com/api/v2.0/recipes/18981 (may not work)