Risotto Made Easy
3 simple risotto recipescanada
(Jan.27.12)
4 of 5
Garlic Risotto with Roasted Asparagus
Risotto is one of those dishes seems difficult to make, but it is really very simple. It always tastes delicious and the creamy, light texture goes so well with roasted vegetables like asparagus.
Ingredients:
6 cups low-sodium chicken stock
3 tablespoons extra virgin olive oil
1 medium onion, minced
2 large garlic cloves, minced
2 cups Arborio Rice
½ cup dry white wine
16 stalks asparagus, tough ends trimmed
1 cup parmesan cheese, grated
salt and pepper
Directions:
- Preheat oven to 450°F. Bring chicken broth to simmer in medium saucepan. Cover and remove from heat.
- Heat 1-½ teaspoons olive oil in heavy medium saucepan over medium-high heat. Add onion and half of the minced garlic and sauté until light golden, about 7 minutes. Add rice and stir 1 minute. Add wine and stir until wine evaporates, about 2 minutes. Add ½ cup hot broth and cook until liquid is absorbed, stirring frequently. Continue adding more broth, ½ cupful at a time, until rice is tender and creamy, stirring frequently and allowing most of broth to be absorbed before adding more, about 35 minutes.
- Meanwhile, place asparagus in shallow baking dish. Drizzle with remaining 1 ½ teaspoons oil and sprinkle with salt, pepper and remaining garlic. Toss to coat with oil. Bake asparagus until tender, turning occasionally, about 12 - 15 minutes.
- Mix grated Parmesan into risotto. Season with salt and pepper. Arrange risotto in center of 4 plates and top with roasted asparagus. Dress with more grated parmesan and salt and pepper.
Serves 4.
Recipe and photo courtesy of Jennifer Hamilton.