Ingredients
- 1 cup arborio rice
- 1 tbsp butter
- 2 tbsp olive oil
- 3 shallots, minced
- 1/2 cup dry white wine (the same vintage you will serve with the meal)
- 4-5 cups clam juice or vegetable broth (I use a mixture of both)
- 1 tin baby clams (or 1 1/2 cups shucked fresh clams, but tinned are fine)
- 1 bunch fresh asparagus
- 1/2 cup good quality prepared pesto (make your own if you wish, but it adds a lot of time to the recipe!)
- freshly-grated parmesan cheese
Description
Simple To Pull Together, This Risotto Stands On It's Own As A Main Course - Or Serve Smaller Portions Along Side A Perfectly Grilled Cut Of Beef...The Stirring Takes Time, But It's Worth It!
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