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  • Royal Risotto With Asparagus And Artichokes

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    Royal Risotto With Asparagus And Artichokes
    Servings: 6
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 Tbsp. extra virgin olive oil
    • 1 med red onion, diced
    • 10 x white button mushrooms, sliced, up to 12
    • 4 x cloves garlic, chopped
    • 1 1/2 c. Arborio rice
    • 4 1/2 c. water
    • 1/2 c. dry white wine
    • 1/2 tsp white pepper
    • 1/2 tsp salt
    • 1/2 tsp grnd turmeric
    • 10 x asparagus spears, trimmed, up to 12
    •     and cut into 1-inch sections
    • 14 ounce canned artichoke hearts, rinsed
    •     and coarsely minced
    • 1/2 c. grated Parmesan cheese

    Directions

    1. MAKES 6 SERVINGS LACTO
    2. If there was a hall of fame for dishes, risotto would have to be a charter member. Asparagus and artichokes endow this classic rendition with regal flavors.
    3. Heat oil in large saucepan over medium heat. Add in onion, mushrooms and garlic.
    4. Cook, stirring, for 6 min. Add in rice, 2 c. water, wine and seasonings.
    5. Bring to a simmer; cook, uncovered, over medium-low heat about 8 to 10 min, stirring frequently.
    6. Stir in another 2 c. water, asparagus and artichokes. Bring to a simmer.
    7. Cook, stirring, till rice is al dente, about 12 to 14 min more. Adjust heat so rice doesn't burn on the bottom, and add in remaining k c. of water if needed.
    8. Remove from heat; let stand for a few min before serving. Mix in cheese.
    9. Makes 6 servings.
    10. HELPFUL HINT: For an herbal nuance, sprinkle minced flesh parsley or possibly basil over the risotto at the last minute.

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