Spring Asparagus Risotto (Cooking Light)

TamTastic
TamTastic Posts: 19,224 Member
edited September 19 in Recipes
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

asparagus-risotto-ck-1886398-l.jpg

Replies

  • TamTastic
    TamTastic Posts: 19,224 Member
    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

    asparagus-risotto-ck-1886398-l.jpg
  • tayner
    tayner Posts: 372
    mmm, this is one I will have to try :) thanks for posting it!
  • TamTastic
    TamTastic Posts: 19,224 Member
    Your welcome! :wink:
  • KatWood
    KatWood Posts: 1,135 Member
    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?
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