1 pound asparagus, trimmed and cut into bite size pieces
2 sprays cooking spray
1 tbsp unsalted butter
3 small shallots, minced
1 cup uncooked arborio rice
1 tbsp fresh lemon juice
4 cups canned chicken broth
1/3 cup grated parmesan cheese, such as Parmigianno-Reggiano
1/8 tsp table salt, or to taste
1/8 tsp black peppar, or to taste
Bring 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 (to stop the from cooking and help retain their bright green color); set aside.
Coat a medium pot with cooking spray and set over medium heat; melt butter. Add shallots; cook, stirring frequently, 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 broth to a simmer, keep warm. Add 1/2 cup of hot broth to pot at a time, 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 turns 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.
ields 1 scant cup per serving.
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