Asparagus
Risotto
Serving Size : 8
6
cups low sodium chicken broth
1 1/2 pounds fresh asparagus -- trimmed and cut into 1 " lengths
2 tablespoons
olive oil
1
onion -- finely chopped
2 1/2 cups arborio rice
3/4 cup dry white wine
1/2 cup parmesan cheese -- freshly grated, divided
2 tablespoons unsalted butter
1 tablespoon fresh
tarragon -- or rosemary, finely chopped, optional
salt and pepper -- to taste
Heat the chicken broth to a boil
in a large saucepan. Drop in the trimmed and cut asparagus and simmer until just crisp-tender and brightly colored, about
2 minutes. Remove asparagus from the stock and set aside. Keep stock hot over low-medium heat.
Heat the olive oil in a heavy bottomed
saucepan over medium heat and saute the onion until translucent.
Add the rice to the onion and saute until rice turns opaque white and sounds
hollow when stirred in the pan. Immediately add the wine and stir continuously until the wine is absorbed.
Reduce heat to low and while stirring
almost continuously, add hot stock 1/2-1 cup at a time until the rice is al dente and the mixture is creamy, about 20 minutes.
Finish risotto
by folding in the asparagus, 1/2 cup parmesan cheese, butter, tarragon, salt and pepper. Stir until butter is just melted.
Serve immediately garnishing with remaining parmesan.
Per Serving (excluding unknown items): 183 Calories; 11g Fat (57.0% calories
from fat); 11g Protein; 8g Carbohydrate; 2g Dietary Fiber; 18mg Cholesterol; 232mg Sodium; 3g Total Sugars; trace Vitamin
D; 211mg Calcium; 3mg Iron; 384mg Potassium; 210mg Phosphorus.
