Creamy Asparagus Risotto

Name: Creamy Asparagus Risotto
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Mediterranean, Italian, European
Ingredients: 454 grams 1/2 cups arborio rice; 1 kilograms asparagus, trimmed, tips cut off and reserved; 2 liters chicken stock or canned low-sodium broth; 177 milliliters dry white wine; 3 garlic cloves, minced; 59 milliliters extra-virgin olive oil; 85 grams cup freshly grated Parmesan cheese; 8 servings Freshly ground pepper; 8 servings Salt; 3 mediums shallots, minced; 1 Tbsp unsalted butter

Creamy Asparagus Risotto is a gluten free main course. This recipe serves 8. One portion of this dish contains about 17g of protein, 14g of fat, and a total of 459 calories. It can be considered pretty expensive, costing approximately $3.16 per serving. If you have arborio rice, asparagus, wine, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes around 45 minutes. This recipe is typical of Mediterranean cuisine.

Instructions

Cook the asparagus tips in a medium saucepan of boiling salted water until just tender, about 2 minutes. Using a slotted spoon, transfer the tips to a colander and rinse in cold water; drain well.

Ingredients you will need

Asparagus

Water

Equipment you will use

Slotted Spoon

Colander

Sauce Pan

Break the asparagus stalks in half.

Ingredients you will need

Asparagus

Add them to the boiling water and cook until very tender, about 10 minutes. Reserve 1/3 cup of the cooking water, then drain the stalks. Puree the stalks with the reserved cooking water in a food processor. Using a rubber spatula, work the puree through a coarse sieve; you should have about 2 cups.

Ingredients you will need

Water

Equipment you will use

Food Processor

Spatula

Sieve

In a medium saucepan, bring the stock to a simmer. Meanwhile, heat the olive oil in a large, heavy saucepan.

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Olive Oil

Stock

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Sauce Pan

Add the shallots and cook over low heat, stirring frequently with a wooden spoon, until softened but not browned, about 4 minutes.

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Shallot

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Wooden Spoon

Add the garlic and cook until the shallots are lightly browned, about 2 minutes.

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Shallot

Garlic

Add the rice and stir over moderate heat to coat the grains with the oil.

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Grains

Rice

Cooking Oil

Pour in the wine and continue stirring until the wine is almost evaporated, about 2 minutes.

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Wine

Add 1 cup of the hot stock and stir constantly until almost absorbed. Continue adding the stock, 1 cup at a time, stirring constantly until it is absorbed before adding more. When the rice is almost tender, after about 15 minutes, add the asparagus puree. Continue to cook, stirring, until the rice is tender but still firm to the bite, about 4 minutes.

Ingredients you will need

Asparagus

Stock

Rice

Add the asparagus tips and stir for 1 minute to heat through.

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Asparagus

Remove the risotto from the heat and stir in the butter and Parmesan. Season with salt and pepper and let stand for 2 minutes, then spoon the risotto into shallow bowls and serve.

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Salt And Pepper