Ingredients
- 1Â 1/4 lb asparagus
- 5 c. vegetable broth
- 1 lrg yellow bell pepper, in 1" strips
- 2 tsp extra virgin olive oil
- 1/3 c. chopped onion
- 1/4 c. celery, finely minced
- 1/2 c. dry white wine, defrosted
- 1Â 1/3 c. arborio rice
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 c. fresh chives, snipped, for garnish
- 8 tsp asiago Cheese
Description
Saute/fry The Onions And Celery In The Oil. Cook The Risotto With The Broth And Wine. Steam The Asparagus And Yellow Bell Pepper Till Tender. Add In Them To The Finished Risotto…
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