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Italian   -   Risotto With Asparagus And Pine Nuts   adapted from 366 Ways to Cook Tofu

  • 1/2 Cup Pine Nuts
  • 1 Pound Asparagus -- trimmed
  • 4 Cups Vegetable Broth
  • 1 Cup Dry White Wine
  • 3 Tablespoons Olive Oil
  • 1 Medium Onion -- finely chopped
  • 1 1/2 Cups Arborio Rice
  • 1/2 Cup Grated Parmesan Cheese
  • Salt And Pepper -- to taste
Directions toast pine nuts in medium skillet until lightly brown. remove from heat and reserve. cut stalks into diagonally 1/2 inch pieces leaving tips whole. heat the stock and wine in a medium saucepan over low heat to simmering. meanwhile, heat oil in a second saucepan, saute onion, add rice and stir until coated in oil. add enough stock to cover rice. simmer uncovered, stirring frequently until liquid is almost absorbed. gradually add remaining liquid, 1/2 cup at a time until rice is tender but firm until mixture is creamy about 25 minutes. about 10 minutes before rice is done stir in asparagus. When finished stir in pine nuts, cheese, salt and pepper . Serve immediately.
Serves 4
Time to Make 0:00

Printer version   1 Votes - Yum: 5, Easiness: 3, Speed: 3, Overall: 3.66667 Rate this recipe

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