Asparagus Risotto Recipe
By á-25010
This risotto we’ve made on the loose side, which is why we are serving it in a bowl. When making risotto you get to decide how loose you want it. Just stop adding liquid when the risotto gets to the consistency you like!
Read more: http://www.simplyrecipes.com/recipes/asparagus_risotto/#ixzz4LkZsrAJr
Ingredients
- 4 About 4 cups chicken stock (or vegetable stock for vegetarian option)
- 2 Tbsp unsalted butter, divided
- 1/2 cup chopped shallots
- 1 cup arborio rice
- 1/4 cup dry white wine (or 1 Tbsp lemon juice and 3 Tbsp water)
- 1/2 pound asparagus, trimmed, tips cut off, tough skins of the spears peeled (if working with thick apparatus spears), and the spears cut into thin disks
- 1/2 cup freshly grated Parmesan cheese
- Salt and pepper
Details
Servings 3
Preparation time 10mins
Cooking time 45mins
Preparation
Step 1
1. Heat the stock: Heat the stock in a small saucepan until it comes to a low simmer.
2. Cook shallots in butter to soften, then add rice: In a separate 3 or 4 quart saucepan, heat 1 tablespoon butter on medium heat. Add the shallots and cook for a minute or two, until translucent. Add the arborio rice and cook for 2 minutes more, stirring until nicely coated.
3. Add the white wine: Add the white wine. Slowly stir, allowing the rice to absorb the wine.
4. Add the stock, 1/2 cup at a time, adding only after the previous addition has been absorbed by the rice: Once the wine is almost completely absorbed, add 1/2 cup of hot stock to the rice. Continue to stir until the liquid is almost completely absorbed, adding more stock in 1/2 cup increments. Stir often to prevent the rice from sticking to the bottom of the pan.
Continue cooking and stirring rice, adding a little bit of broth at a time, cooking and stirring until it is absorbed, until the rice is tender, but still firm to the bite, about 20-25 minutes.
5. Add the asparagus: With the last ladle of stock, add the asparagus. Turn off theNote the stock amount given is approximate. You may need a little more or less. If you end up needing more stock and you find yourself without, just use water.
6. Stir in the Parmesan, remaining butter, add salt, pepper: Gently stir in the Parmesan cheese and the remaining 1 tablespoon butter. Add salt and pepper to taste. Serve immediately.
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