Graniteware
Spaghetti Lemony asparagus Risotto
35 minutes
4
  • 1 bunch asparagus
  • 1 large leek
  • 4 tablespoon olive oil, divided
  • 4 garlic cloves, rough chopped
  • 1 cup arborio rice
  • 1/4 cup white wine
  • 3 1/2 - 4 cups hot veggie broth
  • 1/2 cup basil leaves
  • 1 lemon, zest and some juice to taste
  • 1/2 teasponn salt
  • Peccorino cheese- to garnish
  1. Prep the asparagus: Cut the ends off the asparagus and discard. Cut the tips off and set them aside. Cut the " middles" into 1 inch pieces. Take 1 1/2 cups of the "middles" and set them aside.                                                                                                                                                                                                                        
  2.  Blanch and Blend: In the small pot of boiling water, blanch the 1 1/2 cups of asparagus "middles", until tender, about 5 minutes. Drain but reserve 1 cup of the cooking liquid. Blend the blanched asparagus with the 1 cup cooking liquid, 2 tablespoons oil, and the basil leaves until silky smooth.
Recommended Products

Related

recipe
Strawberry Jam
recipe
Freshed canned veggie salsa
recipe
Grilled chipotle Chicken
recipe
Canned spiced pumpkin

Get delicious recipes, ideas, and special deals all as easy as opening your email and getting your cook on!