Recipe Review - Asparagus Pistachio Rissoto

4 c. vegetable stock

1 cup white wine

1/3 c extra virgin olive oil

2 cups arborio rice (I used Orzo)

10 3/4 oz asparagus spears cut into small pieces

1/2 cup cream

1 cup grated Parmesan cheese

1/2 cup shelled pistachios-chopped



1. Heat stock and wine in a large saucepan, bring to boil, then reduce, cover and simmer.

2. Heat oil in another large saucepan. Add rice and stir for 1 minute or until rice is translucent.

3. Add 1/2 c. hot stock stirring constantly over medium heat until the liquid is absorbed. Continue adding 1/2 c. at a time until all stock is absorbed and the rice is tender and creamy in texture. Add the asparagus during the last 5 minutes of cooking. Remove from heat.

4. Let stand for 2 minutes, stir in cream and Parm and season to taste with salt and pepper. Serve sprinkled with pistachios.



Yummy! I would actually probably have left the asparagus out and just had it as a side. The pistachios were absolutely delicious.

4 thumbs up!