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FRIDAY NIGHT DINNER -- asparagus risotto

6/18/2009

5 Comments

 
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                                             Asparagus Risotto
                                   adapted from Bon Appétit, May 1995

• 1 pound asparagus, trimmed to 2-inch lengths
• 5-6 cups organic chicken broth
• 2 tablespoons olive oil
• 1/2 cup chopped onion
• 1 1/2 cup arborio rice
• 1/2 cup dry white wine
• 4 tablespoons butter
• lemon zest, optional
• 3/4 cup freshly grated Parmesan cheese
1.  Blanch asparagus in boiling, salted water for 2-3 minutes; drain.  Rinse asparagus under cold water; drain.
2.  Simmer chicken broth.  In a large saucepan, heat olive oil.  Add the onion and sauté until translucent.  Add rice and stir to coat the grains evenly with the oil.  Add the wine and cook, stirring constantly, until the liquid evaporates.  Continue to cook in this manner, adding warmed  chicken broth, 1/2 cup at a time, and stirring constantly. Do this until the rice is creamy and tender, with a bit of a bite remaining.  Stir in the reserved asparagus and cook until heated through.  Add the butter and lemon zest, if using.  Stir in the Parmesan.  Taste, and season with salt and freshly ground pepper.

5 Comments
Celeste Maia link
6/18/2009 09:11:40 pm

After seeing your wonderful Asparagus Risotto recipe I went to the market first thing in the morning, bought asparagus and that is what I am making right now for lunch, following your recipe, even making the chicken broth first. Will let you how good it tasted...

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celeste Maia link
6/19/2009 09:19:15 am

It was really delicious ad creamy!

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Eileen
6/19/2009 09:24:30 am

I'm so glad you thought it was delicious, Celeste. Did you use green or white asparagus? I had the BEST white asparagus in Germany last summer. Much better than you can purchase in the US.

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Celeste Maia link
6/19/2009 08:29:48 pm

I used those thin green asparagus, the wild kind, which taste stronger, but one does have to chop off quite a bit. I live in Spain, not the US, so I am surrounded by all kinds of asparagus. They also sell the white ones at the market, those fat short asparagus. And about 4 different kinds of the green ones.

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Allison
6/23/2009 05:30:50 am

Hi Eileen! I served this recipe on Sunday (along with lamb) to my mom, her beau, and a new friend of mine in Colorado (who Whitney can fill you in on) Of course, it received rave reviews, as does everything I make per livingtastefully's instructions. I think I will be in MN the end of July/beginning of August, and would love to see you if you're available! I hope you're enjoying your summer!

~Allison

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