Risotto With Asparagus
Whether steamed, grilled, stir-fried or sauteed, asparagus makes an easy and attractive accompaniment to almost any entree. Buy extra for a quick saute one night, then use the leftovers for asparagus risotto another night.
You’ll need three bunches. Snap off the fibrous bottom end of each spear. If the spears are thick, peel them from below the tip to the base using a vegetable peeler. Cut the spears on the diagonal into 1-inch lengths. In a large skillet, melt 2 tablespoons of butter and 1/2 tablespoon of oil over medium-high heat. Swirl to coat the pan, and cook the asparagus until crisp-tender, about 4 minutes. Season to taste with salt and pepper. Reserve 2 cups for this risotto. To garnish the saute, sprinkle some grated Parmesan cheese on top.
Look in the rice and pasta aisle of well-stocked supermarkets for Arborio rice. It is also available at specialty stores.
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Morgan is author of “The Thanksgiving Table: Recipes and Ideas to Create Your Own Holiday Tradition†(Chronicle Books, $18.95).
Bring the chicken broth to a simmer in a small saucepan.
Heat the butter and oil in a 3 1/2- to 4-quart saucepan or Dutch oven over medium heat. Swirl to coat the pan, and then add the onion and garlic. Cook until softened but not browned, about 3 minutes.
Add the rice and stir until the grains are well coated with oil, about 1 minute. Add the wine and let come to a boil.
Add 1/2 cup of broth to the rice and cook, stirring frequently, until the rice has almost completely absorbed the liquid. Adjust the heat so the risotto is kept at a slow simmer.
Repeat, adding 1/2 cup of broth at a time. At about 18 minutes, the rice will be plump and cooked through with a nice texture of individual grains.
Add the asparagus and any remaining broth, plus the cream and Parmesan. Stir gently for 1 minute, allowing some of the liquid to be absorbed and the asparagus to heat through. Add pepper to taste. Spoon the risotto into warm flat bowls and serve immediately.
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