Risotto with peas and asparagus
April 23rd, 2011
Recipe Title: Risotto with peas and asparagus
Recipe description: when choosing asparagus the heads should be tight and not starting to flower. the original version of this recipe can be found at sophistimom. This version has been slightly modified including the fact that I don’t like very thick asparagus and have always been taught to break the thickest part off which is the opposite of what you will read at sophistimom.
Ingredients (include quantity):1 tablespoon butter1 small shallot, minced1 cup arborio rice1/2 cup sliced almonds1/2 cup white wine5-6 cups low sodium chicken stock1/2 pound (thin to thick) asparagus spears, cut into 2 inch pieces1/2 cup frozen peas2 tbsp flat leaf parsley, finely chopped1/3 cup grated parmesan cheese, plus more for garnish
Serving Size: 4-6
Directions: 1. In a small pot, simmer the chicken stock.
2. In a large skillet, melt butter over low heat. Add shallots and almonds, and saute. Add rice, and stir until the rice grains begin to turn translucent and the almonds will be golden.
3. Increase the heat to medium low. Pour in wine, and stir until liquid is absorbed.
4. Ladle in 1/2 cup of stock. Stir frequently until liquid is absorbed. Add another 1/2 cup of stock, and stir frequently until the liquid is absorbed again. Repeat this process until rice is desired texture. This should take about twenty minutes.
5. about five minutes before the rice is done cooking, stir in the asparagus and parsley. Add more chicken stock as necessary to continue cooking the rice. once the rice is the desired texture, stir in the peas and parmesan cheese. Spoon in to bowls and garnish with parmesan cheese shavings.
6. Risotto turns glutinous if held for too long, you should serve it right away. a properly cooked risotto should form a soft, creamy mound on a dinner plate. It shouldn’t run across the plate, nor should it be stiff or gluey.
This post was submitted by Christy M.
Risotto with peas and asparagus
Related Reading:
Posted in Stop Smoking Hypnotherapy | 
Tags: Almonds, Asparagus Recipe, Asparagus Spears, Cheese, Chicken Stock, flower, grated parmesan, Parsley, Pot, Recipe Description, recipe title, Risotto Recipe, Serving Size, Skillet, Sodium, Tablespoon
