Asparagus risotto
14
Points®
Total time: 49 min • Prep: 15 min • Cook: 34 min • Serves: 6 • Difficulty: Easy
Creamy and rich. Make this recipe as written or use white wine instead of lemon juice and swap spinach for the asparagus.*
Ingredients
Table salt
⅛ tsp(s), or to taste
Asparagus
1 cup(s), trimmed and cut into bite-size pieces
Unsalted butter
1 stick(s)
Shallots
3 small, minced
Uncooked arborio rice
1½ cup(s)
Fresh lemon juice
1 tbsp(s)
Chicken broth
4 cup(s)
Grated Parmesan cheese
⅓ oz, such as Parmigianno-Reggiano
Table salt
1 tsp(s)
Black pepper
⅛ pinch(es), or to taste
Instructions
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.
2
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 has been absorbed, stirring continuously so rice does not stick to sides of pot, about 1 minute.
3
Meanwhile, bring broth to a simmer; keep warm.
4
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.
5
When rice 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 pepper. Yields 1 scant cup per serving.
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