Asparagus Risotto

By susienau

WW points plus value = 5 for 1 cup

Ingredients

• 1/2 tea salt, for cooking water
• 1 lb asparaus, trimmed and cut into bite-size pieces
• 2 sprays cooking spray
• 1 tbl unsalted butter
• 3 small shallots, minced
• 1 cup uncooked arborio rice
• 4 cups canned chicken broth
• 1/2 cup grated paramesan cheese
• 1/8 tea salt
• 1/8 tea black papper

Details

Servings 6
Preparation time 15mins
Cooking time 49mins

Preparation

Step 1

Bring a large pot 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 them into ice water (to stop them from cooking and help retain their bright green color); set aside.

Coat a medium pot with cooking spray and set over medium heat; melt butter. Add shallots; cook stirring frequently, until translucent, about 5 to 7 minutes. Add rice and toss to coat; cook for 2 minutes. Add lemon juice; cook, until all lemon juice had been absorbed, stirring continuously so rice does not stick to sides of pot, about 1 minute.

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 reice turns creamy and just done (should be slightly chewy and not mushy), remove pot from heat; add cheese and stir well. Stir in asparagus, season with salt and papper.