Asparagus Grano Risotto Style
- 2 1/2 cups chicken broth
- 2 tbsp. olive oil
- 1 medium onion chopped
- 1 cup Grano
- 1/2 cup dry white wine
- 1 tsp. salt
- 3 cloves garlic minced
- 1 bunch asparagus
- 1/4 cup grated Parmigiano-Reggiano cheese
- freshly ground black pepper to taste
- In a medium saucepan, bring water to a boil; add asparagus which has been cleaned and trimmed. Bring to boil, cook 2 minutes. Drain and place in ice water. Chop asparagus into 1 inch pieces and set aside.
- Bring broth to a simmer in a small saucepan. Heat oil in a Dutch oven or other saucepan with wide base. Add onion, saute about 5 minutes. Stir in Grano, white wine and garlic. Stir and cook until liquid is almost evaporated. Stire in broth. Cover; reduce heat and simmer 25 minutes. Add asparagus and salt, cook about 5 minutes and stir in cheese. Serve with additional cheese.
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