{"id":4003,"date":"2024-01-31T03:05:55","date_gmt":"2024-01-31T03:05:55","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=4003"},"modified":"2024-02-09T21:32:14","modified_gmt":"2024-02-09T21:32:14","slug":"asparagus-risotto","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/asparagus-risotto\/","title":{"rendered":"Asparagus Risotto"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>Asparagus Risotto<\/span><\/h2>\n
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Fresh lemon juice makes the asparagus in this recipe sparkle.<\/span>
<\/div>Asparagus Risotto could be a main course, but it also makes a great side dish. Just serve. with a tossed salad and some quickly saut\u00e9ed fish or grilled chicken.<\/span><\/div>\n
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Total Time<\/span>50 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Servings: <\/span>6<\/span><\/div>\n\n
Author: <\/span>Kate Sherwood, Nutrition Action<\/span><\/div>\n\n\n

<\/span>Ingredients<\/span><\/h3>
  • 4<\/span> cloves<\/span> garlic,<\/span> minced<\/span><\/li>
  • 1<\/span> bunch<\/span> scallions,<\/span> whites and greens separated, thinly sliced<\/span><\/li>
  • sliced leeks<\/span> (optional — can be instead of, or in addition to, scallions)<\/span><\/li>
  • shredded carrots<\/span> (optional)<\/span><\/li>
  • 3<\/span> Tbsp<\/span> extra-virgin olive oil<\/span><\/li>
  • 1<\/span> cup<\/span> short-grain brown rice<\/span><\/li>
  • 1<\/span> cup<\/span> dry white wine<\/span><\/li>
  • 5<\/span> cups<\/span> boiling water<\/span><\/li>
  • \u00bd<\/span> lb<\/span> asparagus,<\/span> cut into pieces<\/span><\/li>
  • \u00bd<\/span> lemon,<\/span> zested and juiced<\/span><\/li>
  • \u00bd<\/span> cup<\/span> grated Parmesan cheese<\/span><\/li>
  • \u00bd<\/span> tsp<\/span> Kosher salt<\/span><\/li>
  • freshly ground black pepper<\/span><\/li><\/ul><\/div><\/div>\n

    <\/span>Instructions<\/span><\/h3>
    • In a large, deep skillet, saut\u00e9 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\u2109 on an induction burner)<\/span><\/div><\/li>
    • 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.<\/span><\/div><\/li>
    • Remove from the heat Add the lemon zest and lemon juice, and the Parmesan. Season with up to \u00bd tsp of salt and plenty of black pepper. Garnish with the scallion greens.<\/span><\/div><\/li><\/ul><\/div><\/div>\n
      <\/div>\n\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":2,"featured_media":4000,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[134,1598,1714,136,1715,179,140,697,1712],"tags":[],"class_list":["post-4003","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-american","category-bryans-favorites","category-dairy-free","category-entree","category-gluten-free","category-italian","category-side","category-stove-top","category-vegetarian"],"jetpack_featured_media_url":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-content\/uploads\/2024\/01\/AsparagusRisotto.webp","_links":{"self":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/4003","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/comments?post=4003"}],"version-history":[{"count":1,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/4003\/revisions"}],"predecessor-version":[{"id":4006,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/4003\/revisions\/4006"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media\/4000"}],"wp:attachment":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media?parent=4003"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/categories?post=4003"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/tags?post=4003"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}