Total Time:45 minutes; 35 minutes active
Celebrate asparagus season with a creamy risotto. Making risotto is all about the stirring — stir in the warm stock a little at a time, encouraging the rice to share its starches and create a light sauce around the grains. Asparagus stems infuse the rice with their flavor and adding the tips at the end keeps them from overcooking.
- 4 cups vegetable or chicken stock
- 1 bunch of asparagus
- 1 tablespoon extra virgin olive oil
- 1 small onion, finely chopped
- 1 cup arborio rice
- 1/2 cup white wine or stock
- 1/2 teaspoon salt, to taste
- 1 cup parmesan cheese, shredded
- Freshly ground black pepper
- Pour stock into a 2-quart pan and bring to a boil. Reduce to medium-low heat to keep at a low simmer.
- Slice the tips of the asparagus about 3 inches long and reserve. Thinly slice the remaining stems of the asparagus, discarding the tough base.
- In a heavy-bottomed pan, add the oil and saute the onion over medium heat until soft, about 5 minutes. Increase heat to medium-high. Add the rice and saute, stirring to coat with oil. When rice is hot, add the wine or stock and cook until dry. Stir in chopped asparagus stems, reserving the tips.
- Add a ladle or two of the stock to the rice and cook until absorbed before adding more. Add the asparagus tips after 15 minutes. Start testing the rice for doneness; it should take about 5 minutes longer. When rice is tender to the center, remove from heat and stir in the parmesan. Top with freshly ground black pepper.
Serve with roasted chicken or baked fish or tofu.
280 calories, 10 g. fat, 20 mg. cholesterol, 1000 mg. sodium, 28 g. carbohydrate, 3 g. fiber, 13 g. protein