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!