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Asparagus risotto
6
Points®
Total Time
49 min
Prep
15 min
Cook
34 min
Serves
6
Difficulty
Moderate
This delicious springtime asparagus risotto is both creamy and rich. After blanching the asparagus and adding it to the cooked shallots, rice, and lemon juice, you need to gradually add hot broth, a little bit at a time, and stirring constantly until every bit is absorbed. It's a bit of a process, but the results are well worth it. Incorporating all the broth should take about 20 minutes, so be prepared for all that stirring—it's a great arm workout. Stir in some grated Parmesan before serving as the finishing touch. You can make this recipe as is or use white wine instead of lemon juice and swap spinach for the asparagus.
Ingredients
Table salt
½ tsp, for cooking water
Asparagus
1 pound(s), trimmed and cut into bite-size pieces
Cooking spray
2 spray(s)
Unsalted butter
1 Tbsp
Shallot
3 small, minced
Uncooked arborio rice
1 cup(s)
Fresh lemon juice
1 Tbsp
Chicken broth
4 cup(s)
Grated Parmesan cheese
⅓ cup(s), such as Parmigianno-Reggiano
Table salt
⅛ tsp, or to taste
Black pepper
⅛ tsp, or to taste