Risotto with green aspargues and pistacios |
| Name: |
Annelore Ramsey |
| Base: |
Dm AirForce Tucson |
| Recipe: |
4 cups vegetable broth
1 cup white wine
1/4 cup oliveoil
1 onion in small cubes
1 pound risotto rice (arborio rice)
1/2 pound green aspargues
7 oz parmesan cheese finely grated
3 oz pistacios
Boil broth and wine in a big pot then keep it warm at low heat
in a second pot heat olive oil at medium heat add onion for 3 minthen add rice untilit is a little see through
add 1/2 cup of the broth/white wine and stir on medium heat
until the broth is soaked by the rice the repeat until all the broth is gone and the rice is soft and creamy
5min before the rice is done put in the aspargues
take it off the stove let it sit for 2 min then add the cheese
stir may add some salt and pepper
sprinkle pistacios and serve
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