To eat with the shrimp I posted yesterday, I made asparagus risotto. It's only the second time I've made risotto, and let me be up front and tell you it's kind of an annoying dish to make. Thankfully, in the end it's amazing, so it's all worth it. Those of you who aren't faint of heart need to try it. You'll be impressed with how the dish turns out, and how versatile risotto can be.
Start by heating vegetable or chicken broth in a small pot on the back burner. On the front burner in a large pot, melt butter over medium heat. Add onion and saute for around three minutes, stirring occasionally.
Add rice and cook for another two minutes, stirring constantly. I used Arborio Rice, but there are many options out there that will all work well.
Add white wine and continue to stir. Most risotto recipes call for a dry white wine, I used a Riesling because it's what I had in the house, and thought it tasted just as good as when I used a dryer white wine.
Once the wine has mostly been absorbed, which should be around five minutes, start adding the warm stock. Only add about 1/2 cup at a time. At this point you need to be stirring constantly as the rice absorbs the stock.
When the stock is absorbed and the rice looks like the above, then it's time to add another 1/2 cup of the stock.
Meanwhile, cut asparagus into one inch slices. Heat a skillet over medium heat with a little butter. Saute the asparagus until just tender, around five minutes. Remove from heat, and set aside.
Continue monitoring the risotto adding stock as needed and stirring regularly. Above shows what it should look like right after you add another 1/2 of broth.
Toward the end, as the risotto plumps and cooks, make sure you keep a constant eye on it. Stir regularly so it doesn't burn. When all the stock has been absorbed remove from heat.
Stir in parsley, lemon juice and lemon zest.
Then stir in the cup of freshly grated Parmesan cheese.
Finally add the asparagus. Add salt and pepper to taste, serve hot.
The thing I love most about risotto is you can add so many different things to it, and it always comes out tasting great. I've had mushroom risotto, bleu cheese risotto, and now asparagus risotto. I really enjoyed the addition of lemon zest and juice, it added additional flavor. This recipe makes a lot, C and I both had a pretty large serving, and still had enough for at least another 2 meals each. It's great leftover, and goes well with any meat or fish.
Do you have any favorite risotto dishes?
2 cups Arborio rice
5 cups chicken or vegetable broth
1 cup dry white wine *I used Riesling and it was fine!
8oz asparagus, ends trimmed and sliced into 1 inch pieces
1 small onion, chopped
1 tablespoon butter
1 cup Parmesan cheese, grated
1 tablespoon fresh parsley
1 tablespoon lemon juice
zest of one lemon
salt and pepper to taste
In a small pot on the back burner, warm broth.
On front burner in a large pot, melt half the butter over medium heat.
Add onions and stir for around three minutes, stirring occasionally.
Add the rice and cook for another two minutes.
Add wine and continue to stir.
Once the wine has been absorbed, around five minutes, begin adding stock 1/2 cup at a time.
Heat a skillet over medium heat and add remaining butter.
Saute the asparagus until just tender, around five minutes.
Remove from heat and set aside.
Continue to monitor the risotto, adding stock as needed, and stirring regularly.
Towards the ends as the risotto starts to plump, stir frequently to make sure it doesn't burn.
When all of the stock has been absorbed and rice is cooked through, remove from heat.
Stir in the parsley, lemon zest, lemon juice, Parmesan and asparagus.
Stir to combine.
Add salt and pepper to taste, and serve hot.