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(1)

Springtime Asparagus Risotto

By:

Mizkan Springtime Asparagus Risotto

This springtime asparagus risotto is a lovely, easy risotto recipe you can make any time of year. Serve it as a main course or a hearty side, and enjoy the bounty of fresh veggies and Arborio rice. Yum!

Serves: 8

Cooking Time: 20 min

Ingredients
  • 1 pound thin asparagus spears
  • 2 tablespoons butter
  • 2 tablespoons extra virgin olive oil
  • 1 medium onion, chopped
  • 2 large cloves garlic, minced
  • 2 cups (14 ounces) Arborio rice
  • 1 cup Holland House White Cooking Wine
  • 4 cups (32 ounces) reduced-sodium chicken broth
  • 1/3 cup grated Parmigiano-Reggiano or pecorino-Romano cheese
  • 1 tablespoon grated lemon peel (optional)
  • 1/4 teaspoon dried marjoram, tarragon, or sage
Instructions
  1. Wash asparagus and break off the tough ends. Cut spears into 1-inch pieces; set aside.
     
  2. In a 6-quart pot, melt butter with olive oil. Add onion, garlic and rice. Over medium-high heat, cook and stir 3-4 minutes; do not brown.
     
  3. Add cooking wine and broth. Increase heat to high and bring to a boil.
     
  4. Immediately reduce heat to low, cover and cook 10 minutes. No need to stir.
     
  5. Add asparagus and continue to cook and stir, uncovered, about 3 minutes.
     
  6. Taste rice to ensure it does not overcook. Rice should be al dente and rather soupy.
     
  7. Stir in cheese, lemon peel and marjoram.
     
  8. Remove from heat and serve immediately.
     
  9. Sprinkle with additional cheese, if desired.  Yields 8 cups.
Nutritional Information

Per serving (8): 250 calories, 7g protein, 39carb, 7g fat, (3 g sat. fat), 10mg chol, 560mg sodium, 2g fiber

Notes
  • Traditional risotto is very creamy and the rice is firm to the bite. The rice will continue to absorb liquid as it sits.
     
  • Use 2 cups fresh peas, or frozen peas (thawed), in place of asparagus.
     
  • Add 1/2 cup diced ham or prosciutto along with the cheese, lemon and herb.
     
  • Recipe may be halved; use a 4-quart saucepan.
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