Saskie:
asparagus risotto is regularly made risotto
with pencil thin fresh asparagus added at the last stages of cooking so they sort of steam in the heat of the risotto.
risotto:
1 cup arborio rice
1 onion, chopped
3 T olive oil
1/2 c dry white wine (plonk is fine)
4-5 cups stock (boiling)
1 bunch asparagus (thin to pencil thin)
shredded/grated parmesan to taste
heat oil in non-stick wide pan ( I use a copper big pan, but I'm a food crank), add chopped onion and saute till soft. Add arborio rice and stir around until the rice has been coated with oil, should sort of change from fully opaque to semi opaque. Add
wine and stir till absorbed. Now, start adding stock, cupful at a time, stir around and let the stock absorb into the rice,as one cup is absorbed add another ect, until you run out of stock. Keep on stirring. Don't let the rice stick to the pan and don't let it run dry, when you have added the last bit of stock, add the asparagus that you have snapped into about 1-2" lengths and let it steam in with the risotto.
The risotto is ready to serve when the rice is done and its nice and creamy.
supposedly this makes 4 servings.
so, i suppose it works out to about
6 pts a serving, maybe 7 if you really like
cheese
3 pts for rice
2.5 pts for oil
.5 for onion
.5 for wine (maybe i'm too generous)
1 for cheese
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