Garlic Risotto and Roasted Asparagus Recipe
Copy & Paste into your blog!
This work is licensed under a Creative Commons Attribution-Share Alike 3.0 License
Ingredients
5 cups vegetable broth extra virgin olive oil 1 shallot (minced) 1 small onion, minched -- (I like red, for color) 2 cups arborio rice 1/2 cupe DRY white wine 2 garlic cloves minced --- I often add more. parmesan cheese (optional) salt and pepper
Roasted Asparagus
16 stalks of fresh asparagus (rough ends trimmed)
Note: *I also like to halve them, the long way (so it seems like you have two stalks of asparagus) because it seems to make them even more tender and flavorful!
2 garlic cloves minced --- sometimes I add more because I love garlic
salt and pepper
Recipes for your iPhone
Find delicious recipes on what ingrediants you already have! Download iPhone app now!
How to make Garlic Risotto and Roasted Asparagus
First off, I apologize for the lack of a REAL picture, but I just LOVE this recipe and had to share it. I made it before I learned of this "food community" and did not take a picture, but WILL definitely take a picture when I make it next time. So hopefully the food police won't arrest me for this heinous crime as I know it is a PICTURE recipe deal.
I adapted this recipe from something I saw in a magazine(not quite sure which one), but chose to cut down on some of the ingredients (ie. olive oil, veg. broth-- high in sodium) that may have made the dish less healthy than it needed to be. You can play around with the ingredients...Because I don't eat red meat, I chose to substitute chicken broth with veg. broth. This is a delicious as well as tasty dish. My parents and my brothers went crazy over this paired with some spinach and mushroom stuffed chicken breasts that I made just for them. Recipe coming as well.
Risotto
1) Heat a little olive oil in a saucepan over med. heat. Then add the garlic, shallots and onion. Saute until light golden.
2) Add rice and stir for about a minute. Then add wine and stir untl the wine evaporates.
2) Add broth and cook until the liquid is absorbed, stirring frequently.
3) Continue adding more broth, usually in 1/2 cupfuls, until rice is tender and creamy [I usually try a piece], and ALL the broth is absorbed.
* You could also add mushrooms and carrots or peas! OH MY!*
Asparagus
1) Preheat oven to 450F.
2) PLace asparagus in baking dish --- drizzle lightly with olive oil --- then sprinkle garlic over them.
2)Bake asparagus until tender -- about 15 min.
3) Season with salt and pepper!!!
MMMmmmmmMmmm!!!
-
-
telliecoin saysLOL i like how the plate seems to be hovering in the sky along with the sun and clouds :P
Register or login to add a comment!
heh...well when you take a real picture, please remember to update this recipe!