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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

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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