dad's asparagus risotto

(6 ratings)
Recipe by
Baby Kato
Beautiful Shore Country, NB

This was one of my dad's quick recipes. You can always freeze unused parts of the asparagus for soup or stir frys. This is a quick and easy risotto to make. No fuss no muss you make it in the microwave in one dish. A nicely flavored dish. I hope you will enjoy this dish as much as we did.

(6 ratings)
yield 4 serving(s)
prep time 10 Min
cook time 40 Min
method Stove Top

Ingredients For dad's asparagus risotto

  • 1
    onion, medium, chopped
  • 1/4
    lb mushroom, sliced
  • 1
    garlic clove, finely minced
  • 2
    tablespoons butter
  • 2
    tablespoons olive oil
  • 2
    cups arborio rice,
  • 1
    teaspoon salt
  • 1
    teaspoon white pepper
  • 31/2
    cups chicken broth
  • 1/2
    cup dry white wine
  • 1/4
    teaspoon turmeric
  • 1/2
    lb asparagus, fresh
  • 1/3
    cup parmesan cheese, ground

How To Make dad's asparagus risotto

  • 1
    Using a 3 quart dish, combine onion, mushrooms, garlic, oil and butter.
  • 2
    Cover and place in microwave on high for 5 minutes.
  • 3
    Stir in rice, broth, wine, turmeric and a pinch of saffron.
  • 4
    Cover again and microwave on high for 15 minutes.
  • 5
    Cut asparagus into 1 inch pieces.
  • 6
    Next, stir rice mixture and microwave on high uncovered for 10 minutes.
  • 7
    Now with a fork toss the asparagus into the rice.
  • 8
    Cover and microwave on high for 5 minutes more.
  • 9
    Remove the rice from the microwave and let stand (covered), for 5 minutes.
  • 10
    Stir in the Parmesan cheese with fork and season with salt and pepper.
  • 11
    Enjoy!
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