Monday, June 1, 2009

Circus Fare--Asparagus Risotto

We're BACK!!! In order to avoid the five overflowing baskets of laundry, phone calls, and daily grind, I decided to cook! There is nothing like busying yourself to distract from your reality.

The recipe I tried was OUT OF THIS WORLD!!! I loved it!! My inspiration came from all of the fresh, home-grown asparagus we encountered up north. (North for us but really just mid-America).

The recipe is a simple and Y-U-M-M-Y Asparagus Risotto!! BTW....don't be fooled into thinking you HAVE to HAVE arborio rice. I used simple long grain white rice and it turned out magnificently!! The key to this recipe is stirring, stirring, stirring, and more stirring!!

Spring Asparagus Risotto

Yield

8 servings (serving size: 1 1/4 cups risotto and 1 1/2 teaspoons cheese)

Ingredients

  • 4 cups (1-inch) slices asparagus (about 1 1/2 pounds), divided
  • 3 cups fat-free, less-sodium chicken broth, divided
  • 1 1/2 cups water
  • 1 tablespoon butter
  • 2 cups chopped onion (about 1 large)
  • 2 cups uncooked Arborio rice or other medium-grain rice
  • 1/2 cup dry white wine
  • 1 cup (4 ounces) grated fresh Parmigiano-Reggiano cheese, divided
  • 1/4 cup heavy whipping cream
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper

Preparation

1. Place 1 cup asparagus and 1 cup broth in a blender; puree until smooth. Combine puree, remaining 2 cups broth, and 1 1/2 cups water in a medium saucepan; bring to a simmer (do not boil). Keep warm over low heat.

2. Melt butter in a large heavy saucepan over medium heat. Add onion to pan; cook 8 minutes or until tender, stirring occasionally. Stir in rice; cook 1 minute, stirring constantly. Stir in wine; cook 2 minutes or until liquid is nearly absorbed, stirring constantly. Add 1/2 cup broth mixture; cook 2 minutes or until the liquid is nearly absorbed, stirring constantly. Add remaining puree mixture, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 30 minutes total). Stir in remaining 3 cups asparagus; cook 2 minutes.

3. Stir in 3/4 cup cheese, cream, salt, and pepper. Transfer risotto to a bowl. Serve with remaining 1/4 cup cheese.

Nutritional Information

Calories:
283
Fat:
7.7g (sat 4.4g,mono 2g,poly 0.3g)
Protein:
10.5g
Carbohydrate:
44g
Fiber:
4.1g
Cholesterol:
23mg
Iron:
2.2mg
Sodium:
634mg
Calcium:
144mg
Clif Holt, Clif Holt, Cooking Light, APRIL 2009

2 comments:

  1. I love risotto! This does sound very yummy. My all-time favorite recipe is from "Everyday Italian" for a mushroom, pea and chicken risotto. (Wait, I think I improvised two recipes to = one.) Anyway, by the time it's done, my arm hurts from all the stirring! :) I hope you and your precious boys are doing well.

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  2. It sounds great! Did your boys eat it too? I don't know if I could sneak that asparagus past Sterling!

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