Vegetarian

Serves 6
Don’t be intimidated by this risotto recipe once you’ve made this, it’ll become a permanent addition to your repertoire. Two tricks will make this dish outstanding: stir constantly to get a creamy, buttery consistency and serve immediately!

ingredients

1 lb fresh asparagus, trimmed
salt
cooking liquid combined with beef, poultry or vegetable broth to make 7 cups
3 TB butter
2 TB organic extra virgin olive oil
2 TB minced onion
2 cups Arborio Rice
fresh-cracked black pepper
1/4 cup Parmigiano-Reggiano cheese, grated

Braise asparagus in large pan filled with about 2 inches of water (asparagus should fit in one layer across bottom of pan), covered, about 5 minutes. Remove asparagus (reserve water) and rinse with cool water to prevent further cooking.

Cut asparagus into 1-inch pieces and set spear tips aside to add to dish once it is cooked.
Pour cooking water into large pot and add enough beef broth to make 7 cups of liquid.
Keep water simmering over low heat, as you’ll be adding this to the rice throughout its cooking.

In large heavy pot, add 1 TB butter, olive oil and minced onion.
Cook onion until nearly translucent over medium-high heat.
Add asparagus stalks (not the spear tips) and stir well. Add rice, stirring quickly.
Add 1/2 cup simmering broth and cook, stirring constantly, until water is absorbed.
Repeat process till rice is tender, about 20 minutes.

Final consistency should be creamy and the rice tender but slightly firm at the center.
Turn off heat and stir in asparagus spear tips, pepper, 2 TB butter and grated Parmigiano-Reggiano.
Adjust seasonings if necessary. Serve immediately.

Nutrition Info
Per Serving (240g-wt.): 250 calories (110 from fat), 12g total fat, 4g saturated fat, 2g dietary fiber, 6g protein, 30g carbohydrate, 20mg cholesterol, 790mg sodium

Submitted by Sarah Croswell