This is perfect for spring or anytime.
1/2 c each: chopped onions, chopped asparagus
1 c each: arborio Rice, vermouth
2 c. low sodium broth
2 T. butter, olive oil
1 clove garlic, crushed and chopped
1/4 tsp each: salt, pepper
Peel and chop onions.
Peel, crush and chop garlic.
Heat saute pan over medium high heat. Lower heat to medium, add oil and butter. Add onion, garlic.
Saute for 3 min. Add rice, salt, pepper stir and saute for 2 min.
Add 1/2 c of broth to rice.
Stir rice until broth is absorbed 2 - 5 min approx.
Carefully add 1/2 c. of vermouth to rice. Stir for 2 to 5 min or until vermouth is absorbed.
Repeat process with broth and vermouth alternating, add asparagus, stir to heat.
Continue to add broth 1/2 c. at a time until all broth is absorbed.
Serves 4.
This post first appeared on Cooking With Heideâ„¢/Cooking With Heidiâ„¢, please read the originial post: here
