Ingredients
- 2 pounds medium asparagus, trimmed
- 10 cups water
- 4 bouillon cubes or 2 tablespoons of “Better than Bouillonâ€
- 1 teaspoon salt, or to taste
- 2 medium onions, finely chopped
- 1/2 teaspoon black pepper
- 6 tablespoons olive oil
- 3 1/2 cups arborio rice
- 1 cup dry white wine
- 3 garlic cloves
- 2 teaspoons finely grated fresh lemon zest
- 2 ounces finely grated Parmigiano-Reggiano (about 1 cup) plus additional for serving
- 1 cup hazelnuts, toasted and coarsely chopped
Description
Asparagus Risotto Recipe. Perfect For Celebrating Spring, This Asparagus Risotto Is Very Simple And Delicious. Try Telling That To My Little Sister. This…
Nibbledish
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter