Sunday, October 26, 2008

This is...something I'm surprised I like...

I don't generally eat anything that's green unless it's in the lettuce or pepper family. But within the last few years I've discovered I can add asparagus to my very short list of edible veggies. My favorite recipe with asparagus in it is Asparagus Risotto. Yum! Here's a variation on it that is pretty decent, I don't generally make risotto because I can never get it to just the right firmness but this recipe breaks it down decently (btw, I don't do the blanching, to me it seems like an unnecessary step, hmm, maybe that's why it never turns out right)...

Asparagus Risotto Recipe

1 pound asparagus
3 Tbsp plus 1 teaspoon butter
1/2 cup chopped shallots
1 cup arborio rice
1/2 cup dry white wine (or 1 Tbsp lemon juice and 1/4 cup water)
About 3 1/2 cups chicken stock (or vegetable stock for vegetarian option), can substitute some of the asparagus cooking water for stock
1/2 cup freshly grated Parmesan cheese
Salt and pepper

1 Prepare the asparagus by breaking off discarding the tough ends (about the last inch of the spear). Cut into bite-sized pieces. Bring a saucepan with a quart of water to a boil. Blanch the asparagus pieces for 2 minutes. At the end of two minutes, use a slotted spoon to remove the asparagus pieces to an ice water bath to shock the asparagus into a vibrant green color and to stop the cooking. Drain from the ice water bath and set aside.

2 In a 3 or 4 quart saucepan, heat 3 Tbsp butter on medium heat. Add the shallots and cook for a few minutes until translucent. Add the rice and cook for 2 minutes more, stirring until nicely coated.

3 While the shallots are cooking, bring the stock to a simmer in a saucepan.

4 Add the wine. Slowly stir, allowing the rice to absorb the wine. Once the wine is almost completely absorbed, add 1/2 cup of stock to the rice. Continue to stir until the liquid is almost completely absorbed, adding more stock in 1/2 cup increments. Stir often to prevent the rice from sticking to the bottom of the pan. Continue cooking and stirring rice, adding a little bit of broth at a time, cooking and stirring until it is absorbed, until the rice is tender, but still firm to the bite, about 15 to 20 minutes. Remove from heat.
(Note the stock amount given is approximate. You may need a little more or less. If you end up needing more stock and you find yourself without, just use water or the cooking water from the asparagus.)

5 Gently stir in the Parmesan cheese, the remaining 1 teaspoon butter, and the asparagus. Add salt and pepper to taste. Serve immediately.

Sounds good, don't it? Who knows maybe I like broccoli and brussels spouts and jogging...maybe not.

Thanks to earl and cookie for the theme this week and to angela for hosting.

1 comment:

CurlyPops said...

I love risotto...I might skip putting asparagus in though.