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Ingredients
- 3 cups (750 mL) unsalted chicken stock
- 1/4 tsp (1 mL) saffron threads
- 3 medium shallots
- 1 1/2 tbsp (22 mL) olive oil
- 1 cup (250 mL) uncooked Arborio rice
- 3/4 cup (175 mL) dry white wine such as Sauvignon Blanc
- 8 oz (250 g) fresh asparagus spears, trimmed and cut diagonally into 1-in. (2.5-cm) pieces
- 2 oz (60 g) Parmesan cheese, grated (1/2 cup/125 mL), divided
- 1/2 tsp (2 mL) salt
- 1/2 tsp (2 mL) coarsely ground black pepper
- 1 oz (30 g) reduced-fat cream cheese (Neufchâtel
Details
Preparation
Step 1
1.In (1.5-qt./1.4-L) Saucepan, bring stock and saffron to a simmer over medium heat. Reduce heat to low.
2. Meanwhile, finely chop shallots using Food Chopper. In (10-in./24-cm) Skillet, cook oil and shallots over medium heat 1-2 minutes or until fragrant. Add rice; cook and stir 1 minute or until rice is evenly coated with oil. Add wine; cook 3-4 minutes or until wine is evaporated, stirring
often with Bamboo Spoon.
3. Using Ladle, pour ½ cup (125 mL) of the hot stock into Skillet. Cook 2-3 minutes or until stock is absorbed, stirring constantly. Repeat with remaining stock in ½-cup (125-mL) increments, cooking and stirring 2-3 minutes after each addition until all but ½ cup (125 mL) of the stock has been added (15-17 minutes total cook time).
4. Add remaining ½ cup (125 mL) stock, asparagus, 1/3 cup (75 mL) of the Parmesan cheese, salt and black pepper to Skillet. Cook 3-4 minutes or until asparagus is crisp-tender, stirring occasionally. Remove Skillet from heat. Add cream cheese and stir until incorporated. Divide risotto among serving bowls and sprinkle with remaining Parmesan cheese
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