IntroductionYes, you have to stir. A lot. But the creaminess achieved at the end is totally worth the work. Think of it as strength training with a wooden spoon. Yes, you have to stir. A lot. But the creaminess achieved at the end is totally worth the work. Think of it as strength training with a wooden spoon.
1 pound asparagus, trimmed and cut into bite-size pieces
1 tbsp unsalted butter
3 small shallots, minced
1 cup uncooked arborio rice
1 tbsp fresh lemon juice
4 cups (plus a little extra) chicken stock
1/2 cup grated parmesan cheese
1/2 cup frozen peas
salt and pepper to taste
*Stirring constantly is really important--it breaks down the starches in the rice, and is what makes risotto so creamy without adding the extra fat from heavy cream or half and half.
*You can use any vegetables you want in this recipe--just make sure they're cooked before you add them to the rice.
*Don't let Top Chef scare you--Risotto is easy and delicious. Yes, it's a commitment to the stove for half an hour, but it is so rich and delicious, you'll be glad you did.
Coat a medium pot with cooking spray and set over medium heat. Melt butter into pot. Add shallots and cook, stirring frequently, until translucent, about 5 to 7 minutes. Add rice and toss to coat, cook for about 2 minutes. Add lemon juice and cook until all juice has been absorbed by the rice, stirring continuously so rice doesn't stick--about 1 minute.
Meanwhile, in another pot, bring broth to a simmer and keep warm.
Add 1/2 cup of hot broth to the rice pot at a time, stir until absorbed. Repeat with remaining broth, making sure each addition of broth is absorbed completely before adding more. This process takes about 20 minutes.
Once the rice is creamy and all the liquid is absorbed, add the asparagus and peas, stirring to warm through. Add 1/2 of the cheese to the pot and stir until melted. Serve the rest of the cheese to garnish on top.
Serving Size: Makes 6 large servings
Number of Servings: 6
Recipe submitted by SparkPeople user ABBYC613.