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