Tuesday, June 14, 2011

Asparagus Risotto

Asparagus Risotto

1 pound asparaguse, trimmed and cut into bite size pieces
1 tablespoon butter
3 small shallots, minced
1 cup uncooked arborio rice {has to be arborio rice}
1 tablespoon fresh lemon juice
4 cups chicken broth
1/3 grated Parmesan cheese
Salt and pepper to taste

Bring a large pot of salted water to a boil.  Fill a large bowl with ice water.  Add asparagus to pot; blanch for 2 minutes.  Immediately remove asparagus from pot and place them into ice water {stop them from cooking and help retain their bright green color}.

Coat a medum pot with cooking spray and set over medum heat; melt butter.  Add shallotsl cook, stirring requently, until translucent, about 5-7 minutes.  Add rice and toss to coat; cook for 2 minutes.  Add lemon juice; cook, until all lemon juice has been absorbed, stirring continuously so rice does not stick to sides of pot, about 1 minute.

Meanwhile, bring brother to a simmer; keep warm.

Add ½ cup of hot broth to pot at a time to the medium pot with the rice; stir until absorbed.  Repeat with remaining broth, making sure each addition of broth is absorbed before adding more.  This process takes about 20 minutes.

When rice turn creamy and just done {should be slightly chewy and not mushy}, remove pot from heat; add cheese and stir well.  Stir in asparagus; season with salt and pepper.  Yields 2 scant cup per serving.
*Add in grilled or baked chicken to make it a more complete meal.  Very, very good flavor.