If you have never tried Risotto, I think it is a must. It’s delicious and a great way for us to change up lunch from our typical pasta dishes. Since this has been our first week of spring weather I wanted to make a spring risotto with beautiful seasonal asparagus.
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| Risotto with fresh asparagus |
My mom used to make this for us a lot as a kid growing up in the spring and summer, so I was excited to make this for Greg and Julia. I was pretty happy with how this dish turned out. I served with a fresh salad of fennel and our meal was complete. Even Julia ate a huge plate. This dish is a great way to get kids to eat their vegetables. I hope to post some other risotto recipes soon (like pasta, there are many different ways to introduce new flavors). I hope your enjoy this as much as we did. 
INGREDIENTS (serves 4)
>One (1) small onion (diced)
>Four (4) cups of chicken stock
>Nine (9) palms of arborio rice (two palms of rice per person, with one extra for good measure). This is roughly two (2) cups of rice
>Two (2) cups of asparagus, pre-cooked (best to blanch to preserve color and texture). Cut into 1″ pieces
>Between half (½) and a full cup of white wine (depending on taste/quality of wine)
>Roughly one half (½) a cup of grated parmesan cheese and then additional cheese for the table and garnish
>Third (1/3) stick of butter
>Salt to taste
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| Fresh ingredients |
>Heat chicken stock in a pot.
>On a separate burner, heat olive oil in a large flat pan with high sides.
>Add onion until it is softened and translucent. While the onion is cooking, add a dash of salt. This could take a little over 5 minutes. Don’t allow the onions to brown.
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| Cook onions |
>Add the rice and mix together. Stir until the rice is toasted (but not brown) about three – four (3-4) minutes.
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| Add the rice and continue to stir |
>Add wine and continue to cook the rice.
>After a minute, add a ladle or two of the stock, stirring the rice continuously until the liquid is absorbed.
>Continue stirring and ladling the broth for approximately fifteen (15) minutes. Be sure to taste as you go and add salt accordingly. The rice should be al dente and creamy.
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| Ladle in the stock |
>Before you add your last ladle or two of stock, add the asparagus and stir into the rice.
>Remove from heat and stir in butter and Parmesan cheese. Cover and allow pan to sit for five (5) minutes.
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| Add the asparagus… |
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| …and cover |
>Serve right away and top with fresh grated Parmesan cheese.
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| Enjoy! |
PLEASE NOTE – Cooking risotto requires constant attention. Make sure the table is set and everything else you are serving is ready before you begin the rice. I have made that mistake before!