Risotto with Asparagus

Name: Risotto with Asparagus
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 473 milliliters arborio rice; 907 grams bunches thick asparagus (about; 1 head Bibb lettuce, cut into strips; 79 milliliters dry white wine; 6 servings Kosher salt; 2 teaspoons fresh lemon juice; 1 sprig fresh thyme or lemon thyme; 2 teaspoons grated lemon zest; 6 servings Extra-virgin olive oil, for drizzling; 79 milliliters grated parmesan cheese; 6 servings Freshly ground pepper; 1 large shallot, diced; 227 grams robiola or taleggio cheese, thinly sliced; 4 Tbsps unsalted butter

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

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

Asparagus

Vegetable

Crostini

Broth

Thyme

Water

Equipment you will use

Peeler

Sauce Pan

Heat 2 tablespoons butter in a saucepan over medium heat.

Ingredients you will need

Butter

Equipment you will use

Sauce Pan

Add the shallot and cook, stirring, until translucent, about 2 minutes.

Ingredients you will need

Shallot

Add the rice and cook, stirring, until glossy, about 1 minute.

Ingredients you will need

Rice

Add 1 1/4 teaspoons salt.

Ingredients you will need

Salt

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 Zest

Asparagus

Broth

Wine

Equipment you will use

Ladle

Frying Pan

Add the remaining broth, 1/2 cup at a time, until the rice is just tender, 5 to 8 more minutes.

Ingredients you will need

Broth

Rice

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.

Ingredients you will need

Salt And Pepper

Asparagus

Water

Equipment you will use

Frying Pan

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.

Ingredients you will need

Lemon Juice