Spring Asparagus Risotto (Cooking Light)
Spring Asparagus Risotto
Clif Holt, chef-owner of Little Savannah in Birmingham, Alabama, prepares this classic risotto for harvest dinners at Jones Valley Urban Farm. For a vegetarian entrée, use vegetable broth.
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
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.
Yield: 8 servings (serving size: 1 1/4 cups risotto and 1 1/2 teaspoons cheese)
CALORIES 283 ; FAT 7.7g (sat 4.4g,mono 2g,poly 0.3g); CHOLESTEROL 23mg; CALCIUM 144mg; CARBOHYDRATE 44g; SODIUM 634mg; PROTEIN 10.5g; FIBER 4.1g; IRON 2.2mg
Cooking Light, APRIL 2009
Clif Holt, chef-owner of Little Savannah in Birmingham, Alabama, prepares this classic risotto for harvest dinners at Jones Valley Urban Farm. For a vegetarian entrée, use vegetable broth.
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
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.
Yield: 8 servings (serving size: 1 1/4 cups risotto and 1 1/2 teaspoons cheese)
CALORIES 283 ; FAT 7.7g (sat 4.4g,mono 2g,poly 0.3g); CHOLESTEROL 23mg; CALCIUM 144mg; CARBOHYDRATE 44g; SODIUM 634mg; PROTEIN 10.5g; FIBER 4.1g; IRON 2.2mg
Cooking Light, APRIL 2009
0
Replies
-
Spring Asparagus Risotto
Clif Holt, chef-owner of Little Savannah in Birmingham, Alabama, prepares this classic risotto for harvest dinners at Jones Valley Urban Farm. For a vegetarian entrée, use vegetable broth.
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
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.
Yield: 8 servings (serving size: 1 1/4 cups risotto and 1 1/2 teaspoons cheese)
CALORIES 283 ; FAT 7.7g (sat 4.4g,mono 2g,poly 0.3g); CHOLESTEROL 23mg; CALCIUM 144mg; CARBOHYDRATE 44g; SODIUM 634mg; PROTEIN 10.5g; FIBER 4.1g; IRON 2.2mg
Cooking Light, APRIL 2009
0 -
mmm, this is one I will have to try thanks for posting it!0
-
Your welcome!0
-
This sounds great! Can I substitute the heavy cream and butter? I'm allergic to cow's milk and cream kills my stomach. Do you think I could use a 2% goat's milk instead?0
This discussion has been closed.
Categories
- All Categories
- 1.4M Health, Wellness and Goals
- 393.3K Introduce Yourself
- 43.8K Getting Started
- 260.2K Health and Weight Loss
- 175.9K Food and Nutrition
- 47.4K Recipes
- 232.5K Fitness and Exercise
- 424 Sleep, Mindfulness and Overall Wellness
- 6.5K Goal: Maintaining Weight
- 8.5K Goal: Gaining Weight and Body Building
- 153K Motivation and Support
- 8K Challenges
- 1.3K Debate Club
- 96.3K Chit-Chat
- 2.5K Fun and Games
- 3.7K MyFitnessPal Information
- 24 News and Announcements
- 1.1K Feature Suggestions and Ideas
- 2.6K MyFitnessPal Tech Support Questions