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Lemon Asparagus Risotto

February 13, 2015

I made Erin’s Butternut Squash Risotto the other week and had left over risotto. I’m trying not to leave Jim with a cupboard full of random things so I looked for another recipe to use it up. I found this easy one which is good for spring when asparagus is more in season.

photo (3)

Shown with Hummus and Grilled Vegetable Wrap

Difficulty: Easy
Prep Time: 15 min
Cook Time: 25 min
Total Time: 40 min
Yield: 4 servings
Taste: Medium-Good

Ingredients:
15-20 spears of asparagus, trimmed and chopped into 1-inch pieces
2 tbs olive oil
1 shallot, diced
1 clove garlic, minced
1.5 cups risotto (arborio rice)
1/2 cups white wine (I actually like using white wine vinegar instead)
2 tbs lemon juice
1 tbs lemon zest
3 cups chicken or vegetable stock (all may not be necessary)
salt and pepper to taste
1/2 cup chopped hazelnuts
1/2 cup parmesan cheese, grated

Procedure:  

1) Bring a medium saucepan of water to boil and add the asparagus spears.  Cook for about two minutes until they are tender.  Remove asparagus from water and run cold water over them to stop from cooking further.  Set aside.

2) Heat olive oil in a large sauce pan.  Add shallots and cook for 4 minutes until soft. Add garlic and cook for another three minutes until golden, do not let it burn.

3) Add the risotto and heat in saucepan stirring constantly for about 2 minutes.  Lower heat to medium-low.  Add white wine (or white wine vinegar), lemon juice, and lemon zest, and cook, stirring gently and vigilantly until the liquid has been absorbed.

4) Add a cup of stock to the pan and cook stirring as needed until the stock has been absorbed.  Continue adding stock in 1/2 to 3/4 cup amounts stirring each time until the stock is absorbed.  You may not need all 3 cups of stock to make the risotto creamy and soft.

5) When the risotto is tender but still has some chew add salt and pepper to taste.

6) Stir in asparagus, chopped hazelnuts, and parmesan into rice.

Source: Modified from Food52

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