Asparagus Risotto

Name: Asparagus Risotto
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 2
Cuisine: Mediterranean, Italian, European
Ingredients: 946 milliliters About chicken stock (or vegetable stock for vegetarian option); 2 Tbsps unsalted butter, divided; 118 milliliters chopped shallots; 237 milliliters arborio rice; 59 milliliters dry white wine (or 1 Tbsp lemon juice and 3 Tbsp water); 227 grams asparagus, trimmed, tips cut off, tough skins of the spears peeled (if working with thick apparatus spears), and the spears cut into thin disks; 118 milliliters freshly grated Parmesan cheese; 1 serving Salt and pepper

The recipe Asparagus Risotto could satisfy your Mediterranean craving in roughly 45 minutes. Watching your figure? This gluten free recipe has 780 calories, 30g of protein, and 24g of fat per serving. This recipe serves 2. This recipe covers 33% of your daily requirements of vitamins and minerals. It works well as a main course. A mixture of asparagus, wine, shallots, and a handful of other ingredients are all it takes to make this recipe so tasty.

Instructions

Heat the stock in a small saucepan until it comes to a low simmer.

Ingredients you will need

Stock

Equipment you will use

Sauce Pan

Cook shallots in butter to soften, then add rice: In a separate 3 or 4 quart saucepan, heat 1 tablespoon butter on medium heat.

Ingredients you will need

Shallot

Butter

Rice

Equipment you will use

Sauce Pan

Add the shallots and cook for a minute or two, until translucent.

Ingredients you will need

Shallot

Add the arborio rice and cook for 2 minutes more, stirring until nicely coated.

Ingredients you will need

Arborrio Rice

Add the white wine. Slowly stir, allowing the rice to absorb the wine.

Ingredients you will need

White Wine

Rice

Wine

Add the stock, 1/2 cup at a time, adding only after the previous addition has been absorbed by the rice: Once the wine is almost completely absorbed, add 1/2 cup of hot stock to the rice. Continue to stir until the liquid is almost completely absorbed, adding more stock in 1/2 cup increments. Stir often to prevent the rice from sticking to the bottom of the pan.

Ingredients you will need

Stock

Rice

Wine

Equipment you will use

Frying Pan

Continue cooking and stirring rice, adding a little bit of broth at a time, cooking and stirring until it is absorbed, until the rice is tender, but still firm to the bite, about 20-25 minutes.

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Broth

Rice

Add the asparagus: With the last ladle of stock, add the asparagus. Stir and cook for a couple of minutes, until the risotto has absorbed the stock, but is still loose, and the asparagus are just cooked through.

Ingredients you will need

Asparagus

Stock

Equipment you will use

Ladle

Note the stock amount given is approximate. You may need a little more or less. If you end up needing more stock and you find yourself without, just use water.

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Stock

Water

Stir in the Parmesan, remaining butter, add salt, pepper: Turn off the heat. Gently stir in the Parmesan cheese and the remaining 1 tablespoon butter.

Ingredients you will need

Parmesan

Butter

Pepper

Salt

Add salt and pepper to taste.

Ingredients you will need

Salt And Pepper

Serve immediately.

Equipment

Sauce Pan

Frying Pan

Ladle

Ingredients

Servings:

946milliliters

About chicken stock (or vegetable stock for vegetarian option)2Tbsps

unsalted butter, divided 118milliliters

chopped shallots 237milliliters

arborio rice 59milliliters

dry white wine (or 1 Tbsp lemon juice and 3 Tbsp water)227grams

asparagus, trimmed, tips cut off, tough skins of the spears peeled (if working with thick apparatus spears), and the spears cut into thin disks 118milliliters

freshly grated Parmesan cheese 1serving

Salt and pepper

Recommended wine: Chianti, Trebbiano, Verdicchio

Chianti, Trebbiano, and Verdicchio are great choices for Risotto. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. One wine you could try is Castello di Meleto Chianti Classico Gran Selezione. It has 4.4 out of 5 stars and a bottle costs about 62 dollars.