Asparagus Risotto
Fresh lemon juice makes the asparagus in this recipe sparkle.Asparagus Risotto could be a main course, but it also makes a great side dish. Just serve. with a tossed salad and some quickly sautéed fish or grilled chicken.
Servings: 6
Ingredients
- 4 cloves garlic, minced
- 1 bunch scallions, whites and greens separated, thinly sliced
- sliced leeks (optional — can be instead of, or in addition to, scallions)
- shredded carrots (optional)
- 3 Tbsp extra-virgin olive oil
- 1 cup short-grain brown rice
- 1 cup dry white wine
- 5 cups boiling water
- ½ lb asparagus, cut into pieces
- ½ lemon, zested and juiced
- ½ cup grated Parmesan cheese
- ½ tsp Kosher salt
- freshly ground black pepper
Instructions
- In a large, deep skillet, sauté the garlic and scallion whites for 1 minute in the oil. Stir in the rice to coat evenly with the oil. Stir in the wine, and simmer until absorbed. Stir in 3 cups of boiling water, and simmer, stirring occasionally, partially covered, until the water is absorbed, about 35 minutes. (240℉ on an induction burner)
- Stir in 1 cup of boiling water. Simmer, while stirring continuously for 5 minutes. Stir in the asparagus, and more boiling water, if the rice is dry. Cook until the asparagus is tender crisp, about 3 minutes.
- Remove from the heat Add the lemon zest and lemon juice, and the Parmesan. Season with up to ½ tsp of salt and plenty of black pepper. Garnish with the scallion greens.
