Thursday, April 12, 2012

Risotto with Sausage and Asparagus

Risotto with Sausage and Asparagus
It is asparagus season and we could not be happier.  This risotto has a fresh Spring taste from the asparagus and fresh basil.

1/4 teaspoon ground white pepper
3 cups water
2 cups chicken broth
3 tbsp STAR California EVOO
2 sausage links mild or spicy depending on what you like, cut into coins
1 pound fresh asparagus spears, diagonally sliced into 1-inch pieces
1/2 cup chopped onion
1 cup uncooked Arborio Rice, or any short grained rice
1/2 teaspoon salt
1 fresh basil sprig chiffonade (stacking the leaves, rolling them tightly, then cutting across the rolled leaves with a sharp knife, producing fine ribbons) Click Here to learn more about chiffonade
1. Heat water and broth in 2-quart saucepan over medium heat until it comes to a simmer. Reduce heat to low and keep warm. Meanwhile, warm 2 tablespoons STAR California EVOO in large saucepan over medium heat; add asparagus and cook until tender crisp. Remove asparagus; set aside.
2. In same saucepan, cook the onion and the sausage in remaining 1 tablespoon STAR California EVOO. Add rice and stir 2 to 3 minutes. Stir in 1 cup water-broth mixture until absorbed.
3. Cook uncovered, stirring frequently, until liquid is absorbed. Continue stirring and adding remaining water-broth mixture 1 cup at a time, allowing each cup to be absorbed before adding another. Cook until rice is tender and mixture has a creamy consistency, approximately 25 to 30 minutes. Stir in asparagus, basil, salt and pepper, cook about about 2 to 3 minutes more. Serve immediately.


Carole said...

Hi there, this is a really nice post about asparagus. It would be great if you linked to it in my Food on Friday series. This week it is about all things asparagus. Food on Friday

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