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Risotto with Asparagus

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Risotto with Asparagus

Risotto with Asparagus

You can never have too many main course recipes, so give Risotto with Asparagus a try. One portion of this dish contains roughly 17g of protein, 33g of fat, and a total of 608 calories. This recipe serves 6. This recipe covers 26% of your daily requirements of vitamins and minerals. Head to the store and pick up parmesan cheese, lemon thyme, bibb lettuce, and a few other things to make it today. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. This recipe is typical of Mediterranean cuisine. It is a good option if you're following a gluten free diet.

Instructions

1
Peel the bottom third of the asparagus stalks with a vegetable peeler. Snap each stalk where it breaks naturally; reserve 4 of the peeled bottoms for crostini (below). Thinly slice 6 asparagus bottoms and place the rest of the bottoms in a saucepan with 8 cups water and the thyme to make asparagus broth; bring to a simmer.
Ingredients you will need
AsparagusAsparagus
VegetableVegetable
CrostiniCrostini
BrothBroth
ThymeThyme
WaterWater
Equipment you will use
PeelerPeeler
Sauce PanSauce Pan
2
Heat 2 tablespoons butter in a saucepan over medium heat.
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ButterButter
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Sauce PanSauce Pan
3
Add the shallot and cook, stirring, until translucent, about 2 minutes.
Ingredients you will need
ShallotShallot
4
Add the rice and cook, stirring, until glossy, about 1 minute.
Ingredients you will need
RiceRice
5
Add 1 1/4 teaspoons salt.
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SaltSalt
6
Pour in the wine and stir until absorbed. Stir in 1/2 cup of the asparagus broth until absorbed (use a ladle to add the broth, keeping the solids in the pan). Continue to add broth in 1/2-cup increments, stirring constantly and allowing the liquid to be absorbed before adding more, about 10 minutes. (You should have about half the broth left.) Stir in the sliced asparagus bottoms and the lemon zest.
Ingredients you will need
Lemon ZestLemon Zest
AsparagusAsparagus
BrothBroth
WineWine
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LadleLadle
Frying PanFrying Pan
7
Add the remaining broth, 1/2 cup at a time, until the rice is just tender, 5 to 8 more minutes.
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BrothBroth
RiceRice
8
Meanwhile, place the asparagus tips in a large skillet, cover with water and season with salt and pepper. Simmer over medium-high heat until just tender, about 5 minutes.
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Salt And PepperSalt And Pepper
AsparagusAsparagus
WaterWater
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Frying PanFrying Pan
9
Add the remaining 2 tablespoons butter, the parmesan and lemon juice to the risotto. Stir in the lettuce, remove from the heat and season with salt. Divide among bowls, top with the robiola and season with pepper.
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Lemon JuiceLemon Juice
ParmesanParmesan
LettuceLettuce
ButterButter
PepperPepper
SaltSalt
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BowlBowl
10
Drizzle the asparagus tips with olive oil and spoon over the risotto.
Ingredients you will need
AsparagusAsparagus
Olive OilOlive Oil
11
Photograph by Roland Bello
DifficultyHard
Ready In50 m.
Servings6
Health Score33
Gluten Free
CuisinesMediterraneanItalianEuropean
DietsGluten Free
Dish TypesLunchMain CourseMain DishDinner
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