Risotto with Asparagus and Fennel (Vegetarian)

Name: Risotto with Asparagus and Fennel (Vegetarian)
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 227 grams asparagus, rough ends removed; 4 Tbsps butter; 2 mediums bulbs fennel, with stalks trimmed and set aside; 4 Tbsps olive oil; 1 medium Spanish onion, chopped into 1/8-inch dice; 177 milliliters grated Parmigiano-Reggiano; 1 bunch Italian parsley, finely chopped to yield 1/4 cup; 355 milliliters rice, Vialone Nano or Arborio

The recipe Risotto with Asparagus and Fennel (Vegetarian) is ready in around 45 minutes and is definitely a super gluten free option for lovers of Mediterranean food. One serving contains 615 calories, 15g of protein, and 31g of fat. This recipe serves 4. This recipe covers 24% of your daily requirements of vitamins and minerals. It works well as a main course. This recipe from Foodnetwork requires parsley, butter, bulbs fennel, and olive oil.

Instructions

Measure 4 quarts of water and bring to a boil.

Ingredients you will need

Water

Add asparagus stalks and 2 tablespoons salt. Set up ice bath next to the pot. Blanch asparagus for 1 minute, place in an ice bath and keep the asparagus cooking water until later. In the meantime, chop fennel into 1/2-inch batons and place in a 12 to 14-inch fry pan with 3-inch sides.

Ingredients you will need

Asparagus

Fennel

Water

Salt

Ice

Equipment you will use

Frying Pan

Pot

Place over medium heat with olive oil and onion. Cook over medium heat until softened but not browned.

Ingredients you will need

Olive Oil

Onion

Add rice and, stirring constantly, cook until rice turns opaque, about 2 minutes.

Ingredients you will need

Rice

Add asparagus cooking water until it covers the rice. Turn the heat up to high, stirring constantly, and cook the rice until the liquid level goes below the level of the rice. Continue adding the warm asparagus cooking liquid, 1 ladle at a time, to maintain the liquid level above the rice for 15 minutes.

Ingredients you will need

Asparagus

Water

Rice

Equipment you will use

Ladle

Drain asparagus and chop into 1-inch pieces.

Ingredients you will need

Asparagus

Add asparagus to rice and cook until rice is soft but still al dente.

Ingredients you will need

Asparagus

Rice

Remove from heat, add butter, Parmigiano and parsley and stir through.

Ingredients you will need

Parmigiano Reggiano

Parsley

Butter

Serve immediately.;

Equipment

Frying Pan

Pot

Ladle

Ingredients

Servings:

227grams

asparagus, rough ends removed 4Tbsps

butter 2mediums

bulbs fennel, with stalks trimmed and set aside 4Tbsps

olive oil 1medium

Spanish onion, chopped into 1/8-inch dice 177milliliters

grated Parmigiano-Reggiano 1bunch

Italian parsley, finely chopped to yield 1/4 cup 355milliliters

rice, Vialone Nano or Arborio

Recommended wine: Chianti, Verdicchio, Trebbiano

Chianti, Verdicchio, and Trebbiano 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. The Tenuta di Nozzole Chianti Classico Riserva ( Magnum) with a 4.8 out of 5 star rating seems like a good match. It costs about 45 dollars per bottle.

Tenuta di Nozzole Chianti Classico Riserva ( Magnum)

Cherry and violet aromas, persistent and rounded flavors of spices and mushroom. Great structure with elegant finesse.Pairs well with meats and meat pasta sauces, poultry and hard cheeses.