Thursday, April 18, 2013

Asparagus risotto

Made this last night on a whim because I had beef broth and asparagus that needed to be used and quickly. Boy do I love risotto and I always forget how easy it is to make.

  • 2 T olive oil
  • 1/2 cup chopped onion
  • 1 cup arborio rice
  • 1/2 cup dry white wine (though I used rose because that's what I had)
  • About 4 cups beef stock (or chicken or veg)
  • 1 pound asparagus, trimmed, tips cut off, tough skins of the spears peeled (if working with thick spears), and the spears cut into thin disks
  • 1/2 cup freshly grated Parmesan cheese
  • 1 T butter
  • Salt and pepper

    • In a 3 or 4 quart saucepan, heat olive oil on medium heat. Add the onion and cook until translucent and starting to turn golden. Add the rice and cook for 2 minutes more, stirring until nicely coated.
    • While the onions are cooking, bring the stock to a simmer in a saucepan. Bring a pot of salted water to a boil and add asparagus, cook for a couple of minutes then drain.
    • Add the wine to the rice/onion mixture. Slowly stir, allowing the rice to absorb the wine. 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. 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.**
    • Gently stir in the asparagus and Parmesan cheese and 1 tablespoon butter. Add salt and pepper to taste. Serve immediately.

    ** 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.

    No comments:

    Post a Comment