Risotto with Asparagus and Pistachios
Ingredients
A note about gluten: When a gluten-free broth is used, this recipe is gluten free.
48 oz.
low-sodium vegetable broth
1 ½ tbsp.
Kowalski's Extra Virgin Olive Oil
2 cups
carnaroli or Arborio rice
1 cup
chopped red onion
2 cloves
garlic, minced
1 cup
white wine
1 bunch
asparagus, trimmed and cut into 2-3" pieces
½ cup
finely shredded Kowalski's Parmesan Cheese
½ cup
crumbled Gorgonzola cheese
½ cup
roughly chopped shelled pistachios, toasted
1 dash
ground nutmeg
½ tsp.
kosher salt
½ tsp.
freshly ground Kowalski's Black Peppercorns
Directions
- In a small saucepan over medium heat, bring broth to a simmer; keep warm but do not boil.
- In a large sauté pan over medium heat, heat oil. Add rice, onion and garlic; sauté for 5 min.
- Add wine; cook until liquid evaporates.
- Add 2 cups broth to rice; cook until liquid is nearly absorbed (about 5 min.; if liquid takes much longer or much less than 5 min. to absorb, adjust heat up or down slightly).
- Add another 1 cup broth; continue cooking, stirring occasionally, until liquid is almost gone again (about 5 min.).
- Continue adding broth 1 cup at a time until rice is tender (about 15-20 min.); add asparagus in the last 5 min. of cooking.
- Add cheeses, nuts, nutmeg, salt and pepper; stir to melt cheeses.
- Serve immediately while very hot.
Tasty Tip:
- Toast nuts in a dry sauté pan over medium heat or in a preheated 350° oven until fragrant and golden (3-5 min.), stirring occasionally.
