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- 6    cups hot stock
- 2    medium onions, chopped
- 2    garlic cloves, crushed
- 3    Tbsp olive oil
- 2    cups Risotto rice (Arborio rice)
- 5    Tbsp white wine
- 12  asparagus spears, sliced
- 100 gr grated Parmesan cheese
-       ground black pepper

Heat and simmer stock. In a large saucepan or wok, sauté  
onions  and garlic in oil for 5 min. Stir rice pressing
so grains are well coated in oil.

Pour in wine and pepper. Spoon in 3 cups of hot stock and put in 
chopped asparagus. Stir continuously, adding more stock when the
bubbles are seen until the rice has swelled enough and has a good
“al dente” bite (about 20 min.).

Mix in cheese and serve hot.

► Tip:
Almost any kind of vegetable can be used to make Risotto, as well 
as herbs such as sage and basil, meat, seafood and red wine.

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copyright by

Terry Olier

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