Risotto With Asparagus
Serves: 6
Destiney Bartoletti
1 January 1970
Based on User reviews:
51
Spice
46
Sweetness
53
Sourness
44
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
1 sprig
Thyme (fresh)4 tbsps
Unsalted Butter1 large
Shallot (diced)2 cups
Arborio Rice1 cup
White Wine (dry)2 tsps
Lemon Zest (grated)1 cup
Grated Parmesan Cheese2 tsps
Lemon Juice (fresh)Directions:
1
Peel the bottom third of the asparagus stalks with a vegetable peeler
2
Snap each stalk where it breaks naturally; reserve 4 of the peeled bottoms for crostini (below)
3
Thinly slice 6 asparagus bottoms and place the rest of the bottoms in a saucepan with 8 cups water and the thyme to make asparagus broth; bring to a simmer
4
Heat 2 tablespoons butter in a saucepan over medium heat
5
Add the shallot and cook, stirring, until translucent, about 2 minutes
6
Add the rice and cook, stirring, until glossy, about 1 minute
7
Add 1 1/4 teaspoons salt
8
Pour in the wine and stir until absorbed
9
Stir in 1/2 cup of the asparagus broth until absorbed (use a ladle to add the broth, keeping the solids in the pan)
10
Continue to add broth in 1/2-cup increments, stirring constantly and allowing the liquid to be absorbed before adding more, about 10 minutes
11
(You should have about half the broth left
12
) Stir in the sliced asparagus bottoms and the lemon zest
13
Add the remaining broth, 1/2 cup at a time, until the rice is just tender, 5 to 8 more minutes
14
Meanwhile, place the asparagus tips in a large skillet, cover with water and season with salt and pepper
15
Simmer over medium-high heat until just tender, about 5 minutes
16
Add the remaining 2 tablespoons butter, the parmesan and lemon juice to the risotto
17
Stir in the lettuce, remove from the heat and season with salt
18
Divide among bowls, top with the robiola and season with pepper
19
Drizzle the asparagus tips with olive oil and spoon over the risotto
20
Photograph by Roland Bello