Sides-Asparagus Risotto

By tdabbs

Creamy and rich, this dish is good enough for company, but sure to be a hit for family dinners, too.

Ingredients

• 1/2 tsp salt, for cooking water
• 1 lb asparagus, trimmed and cut into bite size pieces
• 2 sprays of cooking spray
• 1 tbsp unsalted butter
• 3 small shallots, minced
• 1 Cup arborio rice
• 1 tbsp fresh lemon juice
• 4 Cups canned chicken broth
• 1/3 Cup grated parmesan cheese
• salt and pepper to taste

Details

Servings 6
Preparation time 15mins
Cooking time 50mins

Preparation

Step 1

Bring a large post of salted water to a boil. Fill a large bowl with ice water. Add asparagus to pot; blanch for 2 minutes. Immediately remove asparagus from pot and place into water and set aside.

Coat a medium pot with cooking spray and set over med heat; melt butter. Add shallots; cook stirring frequently until translucent. Add rice and toss to coat; cook 2 minutes. Add lemon juice and cook until absorbed, stirring continuously so rice does not stick to pot.

Meanwhile bring broth to a simmer; keep warm.
Add 1/2 cup of hot broth to pot at a time; stir until absorbed. Repeat with remaining broth, making sure each addition of broth is absorbed before adding more. This process takes about 20 minutes.

When rice turns creamy and just done(not mushy) remove pot from heat; add cheese and stir well. Stir in asparagus; season with salt and pepper