ALICE’S VERSION OF CAPRI’S LEMONY PASTA1 lb. favorite pasta2 dozen extra large shrimp (peeled and…
Asparagus Risotto Style Rice with Asiago Cheese
| Asparagus Risotto Style Rice with Asiago Cheese | Print |
Recipe By: Alice Morrow
Asparagus Risotto Style Rice with Asiago Cheese
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
- Combine onions, broth, rice and garlic in CROCK POT.
- Mix well.
- Cover and cook on HIGH 2 hours or until rice is tender.
- Stir in asparagus and ½ c. half and half.
- Cover and cook on HIGH 20 minutes or until asparagus is crisp-tender.
- Turn off heat.
- Stir in remaining k1/4 c. half and half, ½ c. cheese, butter, pine nuts, salt and pepper.
- Let stand covered 5 minutes. Allow cheese to melt slightly.
- Fluff with fork.
- 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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