It's finally time for the lovely fresh young Asparagus shoots to start showing up at the store! We had yummy Asparagus Risotto the other night that Kelly cooked up and I thought I'd share the recipe since it's so easy and yet so delicious.
This recipe is from the book Greene on Greens by Bert Greene.
- 1/2 lb. young asparagus
- 3 1/2 tablespoons unsalted butter
- 2 large shallots (we used a red onion since shallots are a bit strong to me)
- salt and fresh pepper
- 1/4 cup dry white wine
- 1 cup white rice (or Italian rice)
- 2 1/2 - 3 cups chicken stock (I'd go low sodium)
- 1/3 cup freshly grated Parmesan cheese (or as much as you want really)
- 2 tablespoons fresh parsley
1. Cut and set aside the tips of the asparagus. Cut the stems into 1/2 bits.
2. Saute the onions or shallots in the butter in a large skillet then add the asparagus stems and salt and pepper to taste and cook for 1 minute. Stir in wine and cook, stirring constantly until almost all the liquid has evaporated.
3. Stir in rice and 1 cup of the chicken stock. Cook uncovered over medium to low heat without stirring for 10 minutes or until the stock is absorbed. (reduce heat if the liquid is absorbing faster than this)
4. Pour in 1 more cup of stock. Cook without stirring for 10 more minutes.
5. Stir the asparagus tips into the rice. Add 1/2 cup of stock and cook until liquid is absorbed, and the rice is tender , about 8 more minutes. Stir in cheese, sprinkle with parsley and serve!!
This is pretty delicious, and we served it with a Hendrick's and tonic which is also delicious.
xoxo,
Marion
Listening to: The Cranberries "Everybody Else is Doing it, So Why Can't We?"
Posts
