• BH&G 3308

    From Dave Drum@1:3634/12 to All on Tue Jul 13 06:14:00 2021
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Asparagus-Leek Risotto
    Categories: Vegetables, Rice, Citrus, Cheese
    Yield: 4 Servings

    3/4 lb Asparagus spears; trimmed
    2 tb Olive oil
    1 1/2 c Sliced leeks
    1 c Arborio rice
    3 c Chicken broth
    1/3 c Fresh grated Parmesan
    - cheese
    2 tb Snipped fresh parsley
    1/2 ts Fine shredded lemon peel
    1 tb Lemon juice
    1/4 ts Fresh ground coarse black
    - pepper
    Lemon Slices
    Lemon peel

    Place asparagus in single layer on baking sheet. Brush
    with 1 tablespoon olive oil; lightly sprinkle salt and
    black pepper. Bake, uncovered, in 450 degrees F oven
    about 10 minutes or until crisp-tender. Cool slightly.
    Cut two-thirds in 2-inch pieces; set aside all asparagus.

    Meanwhile, in large saucepan cook leeks in remaining
    olive oil until tender. Stir in uncooked rice. Cook and
    stir over medium heat about 5 minutes or until rice
    begins to turn golden brown.

    In another saucepan bring broth to boiling. Reduce heat
    and simmer. Carefully stir 1 cup of hot broth into rice
    mixture. Cook, stirring frequently, over medium heat
    until liquid is absorbed. Then add 1/2 cup broth at a
    time, stirring frequently until broth is absorbed before
    adding more broth (about 22 minutes).

    Stir in any remaining broth. Cook and stir just until
    rice is tender and creamy.

    Stir in asparagus pieces, cheese, parsley, lemon peel,
    lemon juice, and pepper. Top with asparagus spears, lemon
    slices, and peel.

    Makes 4 servings.

    Better Homes & Gardens | October 2016

    MM Format by Dave Drum - 25 October 2016

    Uncle Dirty Dave's Archives

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