Receita
Chudda's Cuisine/Lounge
Mar 27, 2015
2 Comments

SPRING HAS SPRUNG RISOTTO

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!!

Spring Sprung Risotto

INGREDIENTS

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
olive oil
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

Spring Sprung Risotto

DIRECTIONS

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.

Spring Sprung RisottoSpring Sprung Risotto

Serve immediately, with parmesan cheese.

Spring Sprung RisottoSpring Sprung Risotto

Beijos e Tchau!!

Ludmilla and Marilyn Chudda

Ludmilla Ramos and Marilyn Chudda
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2 comentários
  1. Olivia @ Olivia's Cuisine - 27/03/2015 - 15h00

    Love the title and love that it’s green! Beautiful!

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Ingredients:

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4 ea. Jalapeños

2 oz. shredded mozzarella

1 oz. cream cheese

1 T. Green onions, diced

Directions:

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