October 17, 2011

Asparagus Risotto

Recipe adapted from: NY Times
Yield: 4 servings
Time: 45 minutes

  • 1 pound asparagus, peeled, trimmed and cut into one-inch-long pieces, tips reserved
  • 4 cups chicken stock or broth
  • 2 tablespoons extra virgin olive oil
  • 3 tablespoons butter
  • 1/3 medium sweet onion, diced
  • 1½ cups Arborio rice
  • ½ cup dry white wine
  • Salt and pepper to taste
  • ½ cup grated Parmesan cheese

  1. Bring a pot of water to a boil. Add half the asparagus stalks and cook until soft, at least 5 minutes. Rinse quickly under cold water; set aside.
  2. Bring broth to a simmer in a medium saucepan; turn heat down to low; cover to keep warm.
  3. On another burner, heat EVOO and 1 Tbsp. butter in a medium pot over medium heat. Add the onion and S & P to taste. Sauté until translucent.
  4. Add Arborio Rice and sauté until translucent.
  5. Add a ladleful of broth to the rice and stir constantly until absorbed. Repeat this process until you have used all of the broth. It will begin to take longer for the broth to be absorbed; rice will take on a creamy texture.
  6. After about 15 minutes, add remaining asparagus pieces and tips, continuing to add stock when necessary. 
  7. Add the wine and stir until absorbed.
  8. Stir in some of the Parmesan cheese.
  9. Squeeze juice from the lemon and add to risotto; stir until absorbed.
  10. Remove from heat and top with remaining Parmesan cheese; Serve immediately.

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