Asparagus risotto
6
Points®
Total time: 49 min • Prep: 15 min • Cook: 34 min • Serves: 6 • Difficulty: Easy
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
0.5 tsp
1 undefined
Cooking spray
2 spray(s)
Unsalted butter
1 Tbsp
Shallot(s)
3 small
Uncooked arborio rice
1 cup(s)
Fresh lemon juice
1 Tbsp
Canned chicken broth
4 cup(s)
Grated Parmesan cheese
0.333 cup(s)
Table salt
0.125 tsp
Black pepper
0.125 tsp
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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