Who can resist the combination of asparagus and risotto?
This could be the perfect side dish for a lovely Mother's Day Dinner, with some grilled chicken perhaps.
Or with a spinach salad as a light lunch....
It expands easily to serve a group.
Unlike most risottos, this is made with the condimenti and rice in the same pan - even easier than usual!
Asparagus Risotto
2/3 cup Arborio rice (or other rice specifically for risotto - Carnaroli or Vialone Nano) 112gr, 4oz
1/2 cup dry, white wine 120gr, 4.2oz
2 1/4 cups chicken stock 500gr, 17.6oz
6oz asparagus 170gr, 6oz
1 small onion or half of large one 88gr, 3.1oz
1 tbs butter 14.2gr, .56oz
1/2 cup grated Parmesan cheese 50gr, 1.8oz
Heat chicken stock and keep hot over low heat. Prepare asparagus, cutting to 1 1/2 inch length, reserving tips. Finely chop onion. In medium sauce pan heat butter; add onion and sauté until transparent then add rice and sauté, stirring, for 2 - 3 minutes until rice has white center.
Add white wine and stir. When wine is almost absorbed add a 1/2 cup of stock and all of the asparagus, except tips, and stir. (No need to stir constantly but do stir from time to time.) When stock is almost absorbed add another 1/2 cup and continue adding 1/2 cup at a time and stirring. Before the last 2 '1/2 cups' are added put in the asparagus tips. Before the last 1/2 cup is added taste a few kernels of rice. They should be just 'al dente' - slightly resistant to the tooth but fully cooked. If more stock is needed add it 1/4 cup at a time and waiting until almost completely absorbed. At this point risotto will be thick but not stiff - it will not hold it's shape on a plate. Add the Parmesan, stir, pour into a bowl and serve immediately.
It will continue to absorb liquid and the leftovers (if any) will be quite stiff. The risottos that we have eaten in northern Italy have all been served in soup plates (flattish bowls) and eaten with a spoon - not a fork.
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Entire Recipe / per serving
Calories:
907
/ 453.5
Total Carbohydrates: 112 / 56
Dietary Fiber: 9 / 4.5
Total Fat: 28 / 14
Saturated
Fat: 16 / 8
Cholesterol: 90 / 45
Protein:
36
/ 18
Calcium: 656 / 328
Sodium:
1653 / 826.5
I try to be accurate, but I do not guarantee it. I use 'grams' as the unit of weight; with an approximate conversion to ounces.
For more recipes check out my internet cook book: Easy Gourmet Dinners
