Red and Green Risotto

Red and Green Risotto

What You'll Need:

4 cups of vegetable stock
1 tbsp olive oil
1.5 oz butter or margarine
1 small red onion, finely chopped
6 sun-dried tomatoes, thinly sliced
½ cup dry white wine
10 oz risotto rice
8 oz asparagus, cooked and cut into 1" long pieces
3 oz parmesan, grated
Lemon rind
Salt and pepper


In a large saucepan, bring the vegetable stock to a boil. Reduce the heat immediately and allow to simmer on low heat. In a saucepan, heat the olive oil together with the butter. Add the onion and sun-dried tomatoes and sauté for about 5 minutes or until the onion is tender and starting to color. Reduce the heat immediately and stir in the risotto rice. Coat the rice evenly with the oil and butter mixture. Stir for a few minutes, then add the wine and stir until the liquid is almost absorbed.

Increase the heat a bit and add one ladle of vegetable stock at a time, stir continuously until the rice has absorbed the liquid, repeat procedure until all the stock has been used. This should take about 20 minutes. The risotto should have a creamy texture when it is done. Just before the risotto is done, add the cooked asparagus pieces and gently stir until heated through.