Spring has sprung finally, and it’s brought along with it some of the year’s brightest, greenest, and most delicious asparagus. What better way to use these gems than in a colorful, springtime risotto? We wanted something light (if risotto can be light?!) with lots of greens. We blended blanched asparagus with a little spinach and added it to the risotto at the end. The result? A beautiful and delicious spring sprung risotto!! Happy Friday Everyone!!
1 pound asparagus, tough ends snapped off and spears cut into 1/2 inch thick pieces
2 handfuls of spinach
4 cups chicken or vegetable stock
3 cups water
5 tablespoons butter
kosher salt and ground pepper
2 medium garlic cloves, minced
1/2 onion, small diced
1 1/2 c. Arborio or Carnaroli rice
1 c. dry white wine
3/4 c. grated Parmesan cheese
Shaved, raw asparagus for garnish
In a medium saucepan bring water to a boil and add 2 T. salt. Add asparagus and blanch until tender. (Save a few tips as garnish). Put into a food processor with the spinach and blend until smooth. Set aside.
In another saucepan heat stock over medium high heat and turn to low to keep warm.
Heat 2 tablespoons oil and 4 T. butter in a large sauté pan oven over medium heat. Add onions and garlic and cook until translucent. Add rice and sauté to coat, 2-3 minutes. Add wine and reduce.
When wine is fully absorbed, add 3 cups stock to rice. Simmer, stirring every 3 minutes, until liquid is absorbed and bottom of the pan is almost dry, about 10 minutes. Continue adding stock a little at a time, stirring constantly, until absorbed, about 3 minutes; repeat with additional broth 3-4 times until rice is al dente. Off heat, stir in remaining tablespoon of butter and parmesan. Gently fold in the asparagus and spinach puree. If desired, add up to 1/4 cup additional stock to loosen texture of risotto. Adjust seasoning to your taste. Garnish with shaved, raw asparagus.
Serve immediately, with parmesan cheese.
Beijos e Tchau!!
Ludmilla and Marilyn Chudda