Asparagus Risotto Style Rice with Asiago Cheese

Asparagus Risotto Style Rice with Asiago Cheese

Asparagus Risotto Style Rice with Asiago Cheese
 
Asparagus Risotto Style Rice with Asiago Cheese
Recipe By:

Ingredients
  • 2 c. chopped Vidalia onions
  • 1 (14-oz.) can veggie broth
  • 1 c. uncooked converted rice or Arborio rice
  • 2 T. minced garlic
  • ½ lb. fresh asparagus spears, trimmed and cut into 1” pieces
  • ¾ c. half and half, divided
  • ½ c. grated Asiago cheese, plus additional for garnish
  • ¼ c. butter, cubed
  • 2 oz. pine nuts or silvered almonds, toasted
  • Salt, black pepper

Instructions
  1. Combine onions, broth, rice and garlic in CROCK POT.
  2. Mix well.
  3. Cover and cook on HIGH 2 hours or until rice is tender.
  4. Stir in asparagus and ½ c. half and half.
  5. Cover and cook on HIGH 20 minutes or until asparagus is crisp-tender.
  6. Turn off heat.
  7. Stir in remaining k1/4 c. half and half, ½ c. cheese, butter, pine nuts, salt and pepper.
  8. Let stand covered 5 minutes. Allow cheese to melt slightly.
  9. Fluff with fork.
  10. Garnish with additional cheese.

Notes
*****To toast pine nuts or almonds, spread in single layer in heavy skillet. Cook over medium heat 1-2 minutes or until nuts are lightly browned, stirring frequently.

 

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