Filed under: family, food, ideas, organized | Tags: asparagus spears, asparagus tips, Cook, food, food of italy, meal plan, organized, Risotto
This is one of my favorite side dishes – simple and delicious for a weeknight dinner, yet elegant enough for guests. And since you’re eating the entire asparagus stalk you get the health benefits, too; apparently, asparagus is one of the most nutritionally well-balanced vegetables — high in folic acid and a good source of potassium, fiber, thiamin, and vitamins A, B6, and C. Tonight we’ll be having this along with some grilled pork chops after the kids are in bed; they can have some leftover “green rice” tomorrow!
Here’s the version I use from my favorite cookbook, The Food of Italy: a Journey for Food Lovers, published by Whitecap.
Asparagus Risotto, Serves 4 – 6
- 2 lb 4 oz asparagus, washed and stems removed
- 2 cups chicken stock
- 2 cups vegetable stock
- 4 tbsp olive oil
- 1 small onion, finely chopped
- 1 2/3 cups risotto rice (Arborio)
- ¾ cup grated parmesan cheese
- 3 tbsp thick cream (I often use 2% milk or whatever I have on hand)
Cut the tender asparagus tips and cook in boiling water for 1 minute, drain and refresh in iced water.
Cook the remaining asparagus spears in boiling water for 8 minutes, or until very tender. Drain and place in a blender with the stock. Blend for 1 minute, put into a saucepan, bring to a boil and maintain at a low simmer.
Heat the olive oil in a large wide heavy-based saucepan. Add the onion and cook until softened, but not browned. Add the rice and season; stir briefly to thoroughly coat the rice.
Stir in a ladleful of the simmering stock and cook over moderate heat, stirring continuously. Continue like this for about 20 minutes until all the stock has been added and the rice is al dente. Add the parmesan and cream and gently stir in the asparagus tips. Season with the salt and pepper and serve hot.
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