SPRING RISOTTO
Provided by Amanda Hesser
Categories weekday, side dish
Time 1h
Yield 4 servings
Number Of Ingredients 11
Steps:
- Fill a large pot with water and season generously with salt. Bring to a boil. Add asparagus and cook for 90 seconds. Plunge asparagus into ice water to stop the cooking. Dry well and cut into 1/2-inch pieces.
- Put chives, tarragon leaves and parsley into a food processor. Add a pinch of salt and pepper. With machine on, add oil through feed tube. Purée until a coarse paste forms.
- Bring chicken broth to a simmer and add garlic. Place a medium-size saucepan over medium heat. Add enough oil to film the base. Add rice and stir to coat. Continue stirring until lightly toasted, then pour in wine and cook until it is absorbed.
- Begin ladling in broth 1/2 cup at a time, stirring until each addition is absorbed. Cook until rice is al dente, but quite loose. Discard garlic. Remove from heat, and stir in herb oil, then butter and asparagus. Spoon onto plates and shower with cheese.
Nutrition Facts : @context http, Calories 615, UnsaturatedFat 18 grams, Carbohydrate 58 grams, Fat 31 grams, Fiber 4 grams, Protein 24 grams, SaturatedFat 11 grams, Sodium 1196 milligrams, Sugar 7 grams, TransFat 0 grams
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John Colley
[email protected]I'm not sure about this risotto recipe. It seems like it might be too complicated.
Mira King
[email protected]This risotto looks delicious! I can't wait to try it.
Prince Malefo
[email protected]This risotto was a bit too time-consuming to make, but it was worth it in the end.
Antione Terrell
[email protected]The instructions for this risotto were a bit confusing, but the dish turned out well in the end.
Derrick Ssemakula
[email protected]This risotto was a bit too rich for my taste, but it was still a well-made dish.
Alam Mun
[email protected]This risotto was a bit too bland for my taste, but it was still a nice, light meal.
Mdarryan Khan
[email protected]I'm not a big fan of risotto, but this recipe changed my mind. It was so creamy and flavorful, I couldn't get enough of it.
MD. SHAHJAHAN
[email protected]This is my new favorite risotto recipe! It's so easy to make and the flavors are incredible.
nasim mohammad
[email protected]This risotto was amazing! I loved the combination of asparagus, peas, and lemon. It was so creamy and flavorful.
Art Of Keys
[email protected]This was the best risotto I've ever had! The flavors were perfectly balanced and the texture was creamy and dreamy.
MEHEDI STBD FUN
[email protected]This risotto was delicious! The asparagus and peas added a nice touch of sweetness, and the lemon zest and Parmesan cheese gave it a nice tang. I would definitely recommend this recipe.
Md shofiqul islam Joy
[email protected]I made this risotto for a dinner party and it was a hit! Everyone loved the creamy texture and the bright flavors of the asparagus, peas, and lemon zest.
Amadi Evans
[email protected]This risotto was easy to make and turned out so creamy and flavorful. I loved the combination of asparagus, peas, and lemon. Will definitely be making this again soon!
Kevin Famous
[email protected]The flavors in this risotto were amazing! The asparagus and peas were perfectly cooked, and the lemon zest and Parmesan cheese really brought the dish together. I highly recommend this recipe.
Diego Moreno
[email protected]This was my first time making risotto, and it turned out perfectly! The instructions were easy to follow, and the dish was absolutely delicious. I will definitely be making this again.
Amanda H
[email protected]I'm not usually a fan of risotto, but this recipe changed my mind. The creamy texture and delicious flavors were irresistible. I especially loved the addition of the asparagus and peas.
Najamdin S
[email protected]This risotto was a delight! The asparagus and peas added a wonderful freshness and sweetness to the dish, while the lemon zest and Parmesan cheese gave it a bright and savory flavor. I will definitely be making this again!