Risotto With Asparagus Recipe - Cooking Index
Risotto With Asparagus Recipe - Cooking Index
To cook the asparagus: You'll need three bunches. Snap off the fibrous bottom end of each spear. If the spears are thick, peel them from below the tip to the base using a vegetable peeler. Cut the spears on the diagonal into 1-inch lengths. In a large skillet, melt 2 tablespoons of butter and 1/2 tablespoon of oil over medium-high heat. Swirl to coat the pan, and cook the asparagus until crisp-tender, about 4 minutes. Season to taste with salt and pepper. Reserve 2 cups for this risotto and use the rest as an accompaniment to almost any entree.
Type: Rice| 4 1/2 cups | 1066ml | Chicken broth |
| 2 tablespoons | 30ml | Butter |
| 1 tablespoon | 15ml | Olive oil |
| 1/3 cup | 20g / 0.7oz | Finely-chopped onion |
| 1 | Garlic - minced | |
| 1 1/2 cups | 240g / 8.5oz | Arborio rice |
| 1/2 cup | 118ml | White wine |
| 2 cups | 474ml | Asparagus in 1" long pieces - cooked |
| 1/4 cup | 59ml | Whipping cream |
| 1/4 cup | 49g / 1.7oz | Grated Parmigiano-Reggiano |
| Freshly-ground black pepper - to taste |
Bring the chicken broth to a simmer in a small saucepan. Heat the butter and oil in a 3 1/2- to 4-quart saucepan or Dutch oven over medium heat. Swirl to coat the pan, and then add the onion and garlic. Cook until softened but not browned, about 3 minutes. Add the rice and stir until the grains are well coated with oil, about 1 minute. Add the wine and let come to a boil.
Add 1/2 cup of broth to the rice and cook, stirring frequently, until the rice has almost completely absorbed the liquid. Adjust the heat so the risotto is kept at a slow simmer. Repeat, adding 1/2 cup of broth at a time. At about 18 minutes, the rice will be plump and cooked through with a nice texture of individual grains.
Add the asparagus and any remaining broth, plus the cream and Parmesan. Stir gently for 1 minute, allowing some of the liquid to be absorbed and the asparagus to heat through. Add pepper to taste. Spoon the risotto into warm flat bowls and serve immediately.
This recipe yields 4 servings.
Each serving: 292 calories; 281 mg sodium; 33 mg cholesterol; 17 grams fat; 8 grams saturated fat; 22 grams carbohydrates; 9 grams protein; 2.36 grams fiber.
Source:
The Los Angeles Times, 03-27-2002
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