Made with our Calivines Sauvignon Blanc
Serves: 4 | Prep Time: 10 min | Total Time: 50 min
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INGREDIENTS
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INSTRUCTIONS
- 1 pound asparagus, trimmed and cut into 2-inch lengths
- 5 cups canned low-salt chicken broth
- 3 tablespoons Lodi Olive Oil Miller's Blend
- ½ cup onion, chopped
- 1 ½ cups arborio rice or medium-grain white rice
- ½ cup Calivines Sauvignon Blanc
- ¾ cup parmesan cheese, freshly grated
- Place asparagus pieces on baking sheet, drizzle with Lodi Olive Oil Miller's Blend to coat. Place in 425ºF oven for 5-10 minutes until tender.
- Bring chicken broth to a simmer in a saucepan. Reduce heat to low and keep broth hot. Heat Lodi Olive Oil Miller's Blend in heavy large saucepan over medium heat. Add chopped onion and sauté until translucent, about 4 minutes. Add rice and stir 3 minutes. Add Calivines Sauvignon Blanc and cook until liquid evaporates.
- Continue cooking until rice is tender but still slightly firm in center. Add chicken broth 1 cup at a time and stirring frequently, about 20 minutes. Add roasted asparagus pieces and stir until heated through, about 2 minutes. Remove from heat.
- Stir in grated Parmesan cheese. Season risotto to taste with salt and pepper.
Miller's Blend
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