Ingredients: |
Ingredients: 4½ cups low-sodium chicken or vegetable broth
2 tsp. olive oil
⅓ cup shallots, chopped
1 cup arborio rice
2 oz. dry white wine
¾ lb. thin asparagus spears, tough ends trimmed, cut 2" long
1 to 2 tsp. fresh lemon juice
¼ cup fresh parsley, chopped
¼ cup Parmigiano-Reggiano, freshly grated (plus more for garnish)
salt and pepper, to taste
1 tsp. lemon zest, grated (for garnish)
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Directions: |
Directions:In a medium pot, heat broth over medium-high heat. When it boils, reduce heat to a simmer and maintain over low heat. Taste for salt and adjust as needed. In a large heavy saucepan over medium heat, heat the oil and add the shallots, sauté 3 to 4 minutes. Add the rice and mix well so that the rice is coasted throughout. Sauté until the rice is slightly translucent, about 2 to 3 minutes. Add the wine and stir until it is absorbed. Begin to add a ladleful of the simmering stock one at a time and stir until it absorbed before adding another ladleful. Continue to add the stock, stirring gently and almost constantly, until the rice is creamy and tender to the bite but still slightly firm in the center. Add the asparagus along with the last ladle of broth and continue cooking for 5 minutes. [Note: The total time should be about 25 to 30 minutes from the time you started]. When all the liquid is absorbed, remove from heat and stir in the lemon juice, parsley, and cheese. Serve immediately and top with fresh cracked pepper, lemon zest, and extra cheese, if desired. |
This recipe for Spring Asparagus Risotto is from