CREAMY ASPARAGUS RISOTTO
This recipe has evolved from one that I saw on Hell's Kitchen. I searched high and low for the closest thing and eventually came up with this. Enjoy!
Provided by Chef RoboTron
Categories Rice
Time 45m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- 1. Cook the asparagus tips in a medium saucepan of boiling salted water until just tender, about 2 minutes. Using a slotted spoon, transfer the tips to a colander.
- and rinse in cold water; drain well.
- 2. Break the asparagus stalks in half. Add them to the boiling water and cook until very tender, about 10 minutes. Reserve 1/3 cup of the cooking water, then drain the stalks. Puree the stalks with the reserved cooking water in a food processor. Using a rubber spatula, work the puree through a coarse sieve; you should have about 2 cups.
- 3. In a medium saucepan, bring the stock to a simmer. Meanwhile, heat the olive oil in a large, heavy saucepan. Add the shallots and cook over low heat, stirring frequently with a wooden spoon, until softened but not browned, about 4 minutes. Add the garlic and cook until the shallots are lightly browned, about 2 minutes. Add the rice and stir over moderate heat to coat the grains with the oil. Pour in the wine and continue stirring until the wine is almost evaporated, about 2 minutes.
- 4. Add 1 cup of the hot stock and stir constantly until almost absorbed. Continue adding the stock, 1 cup at a time, stirring constantly until it is absorbed before adding more. When the rice is almost tender, after about 15 minutes, add the asparagus puree. Continue to cook, stirring, until the rice is tender but still firm to the bite, about 4 minutes. Add the asparagus tips and stir for 1 minute to heat through.
- 5. Remove the risotto from the heat and stir in the butter and Parmesan. Season with salt and pepper and let stand for 2 minutes, then spoon the risotto into shallow bowls and serve.
- Serves 8.
- This risotto gets its velvety texture from the asparagus puree that's stirred in before serving.
Nutrition Facts : Calories 699.1, Fat 28.9, SaturatedFat 6.9, Cholesterol 22, Sodium 848.1, Carbohydrate 85.6, Fiber 5.3, Sugar 6, Protein 20.1
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Rash Fazal
[email protected]This risotto was a bit too expensive for my taste. I think I can find a cheaper recipe that tastes just as good.
Bec O'Brien
[email protected]I was disappointed with this risotto. It was too salty and the asparagus was tough.
Can Yaman
[email protected]This risotto was okay, but I've had better. I think I'll stick to my usual recipe.
S S
[email protected]I don't recommend this recipe. It was a waste of time and ingredients.
Tai'Lynn Sears
[email protected]This risotto was a disaster! The rice was undercooked and the asparagus was mushy.
Ria Harrison
[email protected]I found this risotto to be a bit bland. I think it needed more salt and pepper.
NALWEISO REHEMA
[email protected]This risotto was a bit too rich for my taste, but it was still very good. I think I'll try using less butter next time.
addis tube1
[email protected]I'm not a huge fan of asparagus, but I loved this risotto. The flavors were well-balanced and the asparagus was cooked perfectly.
Joel Ewomazino
[email protected]I was a bit skeptical about making risotto at home, but this recipe made it so easy. It turned out perfectly and was so delicious!
Rebecca Camila
[email protected]This risotto is a keeper! I'll definitely be making it again and again.
Neville john Africander
[email protected]I love this recipe! It's so easy to make and always turns out delicious.
Md Soriful
[email protected]This is the best risotto I've ever had! The flavors are amazing and the texture is perfect.
anthony smith
[email protected]I made this risotto for a dinner party and it was a huge hit! Everyone loved it and asked for the recipe.
Joshim khan
[email protected]This risotto was delicious! I followed the recipe exactly and it turned out perfectly. The rice was cooked to perfection and the asparagus was tender and flavorful.
Asif Ali Gujjar
[email protected]I'm not usually a fan of risotto, but this recipe changed my mind. The asparagus and parmesan add so much flavor, and the texture is amazing.
SALEQUE SHAJU
[email protected]This is my new favorite risotto recipe! It's so easy to make and always turns out perfectly. I love the addition of asparagus, it gives the dish a nice spring flavor.
Arya Boodhai
[email protected]This risotto was a delight! The asparagus and parmesan flavors blended perfectly, and the texture was creamy and al dente. I added a bit of lemon zest for extra brightness, and it was a great addition.