Cream Risotto with White Asparagus and Andouille

Name: Cream Risotto with White Asparagus and Andouille
Yield: 4 servings
Ingredients: Barley; 3 cups vegetable broth for 3 cups of the chicken stock; 1 1/2 cups heavy cream, for the rest of the chicken stock; 2 andouille sausages (for the veal); 1/3 cup additional Arborio rice; 8 spears white asparagus; 3 tablespoons chopped chives; A handful of fresh flat-leaf parsley, finely chopped

December 9, 2011

Recipe information

Yield
4 servings

Ingredients

Omit

Barley

Swap

3 cups vegetable broth for 3 cups of the chicken stock

1 1/2 cups heavy cream, for the rest of the chicken stock

2 andouille sausages (for the veal)

Add

1/3 cup additional Arborio rice

8 spears white asparagus

3 tablespoons chopped chives

A handful of fresh flat-leaf parsley, finely chopped

Preparation

Step 1
Prepare the risotto according to the master recipe, #312, swapping the vegetable broth and 1 cup of the cream for the stock (reserve 1/2 cup cream).
Step 2
Peel the asparagus ends and steam the spears for 6 to 7 minutes. Grill the sausages on a hot grill pan or in a large skillet to heat through. Remove the sausages and sear the asparagus on the grill or in the skillet. Slice both the asparagus and andouille into small disks on a slight angle.
Step 3
Stir the remaining 1/2 cup heavy cream, the chives, and parsley into the risotto. Serve the risotto with the white asparagus and sausages on top.

Rachael Ray 365: No Repeats

TagsRisotto Arborio Rice Rice Rice & Grains Sausage Meat Asparagus Vegetable Side Dinner Cookbooks

Recipe notes

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