| Level: | Easy |
| Yield: | 4 servings |
Ingredients
- 6 stalks asparagus, trimmed
- 1/4 cup olive oil, divided
- Salt and freshly ground pepper
- 6 to 7 cups simmering vegetable stock
- 1 onion, finely chopped
- 2 shallot, finely chopped
- 1 cup dry white wine
- 2 cups arborio rice
- 1 cup fresh corn kernels
- 1/2 cup fresh peas
- 8 basil leaves, chiffonade
- Freshly grated Parmesan cheese
Instructions
- Brush asparagus with 2 tablespoons of the oil and season with salt and pepper to taste. Grill for 4 to 5 minutes, until just cooked through. Cut on the bias into 1/2-inch pieces. Set aside.
- Use side burner or preheat grill. (Have stock simmering on grill or burner) Heat the oil in a medium saucepan, add the onions and shallots and cook until soft. Add the rice and stir to coat with the oil. Add the wine and completely reduce. Begin adding the stock 1 cup at a time, stir until absorbed. Repeat with the remaining stock and continue cooking until al dente. Fold in the asparagus, corn and peas and season with salt and pepper. Remove from heat and fold in the basil. Serve with Parmesan cheese on the side.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 634 |
| Total Fat | 15 g |
| Saturated Fat | 2 g |
| Carbohydrates | 103 g |
| Dietary Fiber | 7 g |
| Sugar | 7 g |
| Protein | 11 g |
| Cholesterol | 0 mg |
| Sodium | 1587 mg |
Reviews
I don’t know what about this recipe didn’t work but it was awful. I made half the recipe for 2 of us (enough for at least 4) and threw out the leftovers. One thing – too much onion. I followed the recipe exactly and with all the great ingredients it should have been wonderful.