Asparagus Risotto with Leeks

By sunitagt

Calories: 255
Carbohydrates: 44.4 g
Cholesterol: 0 mg
Fat: 2.7 g
Saturated Fat: 0 g
Fiber: 3.5 g
Sodium: 138 mg
Protein: 7.4 g

Ingredients

• A bundle of thin asparagus, about 16 to 20 spears
• 4 cups fresh hot water or very light broth
• 2-3 teaspoons olive oil
• 2 inches or so of a leek, diced fine
• 1 cup raw Arborio rice
• 1/2 cup white wine
• Sea salt, to taste
• 2 tablespoons chopped fresh Italian parsley

Details

Servings 4
Adapted from webmd.com

Preparation

Step 1

1. Wash and slice the asparagus, cutting on the diagonal about 3 inches down from the tip. Pour a scant amount of water into a skillet and quickly blanch the asparagus. When it turns bright green, remove it from the pan, and rinse with very cold water to keep it from cooking longer. Set aside.

2. To make the risotto, heat the water or light broth in a separate sauce pan, and keep it warm. In a heavy medium saucepan, heat the olive oil on medium heat, and sauté the diced leek for a minute. Add the uncooked Arborio rice and stir well, until the rice is coated. Stir and cook for about 3-5 minutes. Add the white wine and stir until most of the wine is cooked off.

3. Pour in 1 cup of the hot water or broth and bring to a simmer. Reduce heat and simmer uncovered, stirring frequently for 7-8 minutes. When most of the liquid is absorbed, add the remaining cups of hot water or broth 1 cup at a time, stirring and simmering until each cup of liquid is absorbed before adding the next one. (The whole process should take about 20-25 minutes; 22 minutes is a goal for al dente; if you cook risotto too long or with too much liquid it may become gummy.)

4. When the final cup of liquid is absorbed, gently add in the blanched asparagus, cover, and set aside for a few moments before serving. Risotto likes to rest a bit.

5. Warm up four serving bowls. Spoon the risotto into the bowls, and garnish with some fresh chopped Italian parsley.