Fresh asparagus-pea risotto
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- Prep Time10 min
- Total Time10 min
- Makes4 to 6 servings
Roberto Caruso
Asparagus and lemon are a match made in heaven. Here, we've brought them together in an upscale creamy risotto–perfect for a springtime party, a light main or first course.
Ingredients
250 g asparagus, preferably thin stalks (about 1 bunch)
2 garlic cloves
1 large lemon
1 tbsp butter
1 cup rice, preferably arborio
1 cup dry white wine
284-mL can chicken broth
1 1/2 cups water
2 green onions, thinly sliced
1/2 cup prosciutto, cut into thin strips (optional)
3/4 cup parmesan, grated
1 cup fresh or frozen peas
Instructions
WASH asparagus well, then snap off tough ends. Slice spears diagonally into 1-inch (2.5-cm) pieces. Finely mince garlic and grate peel from lemon. Squeeze out enough lemon juice to measure 1/4 cup (50 mL). Melt butter in a large wide saucepan set over medium-high heat. Add garlic and stir often for 1 minute. Add rice and stir until coated with butter, about 1 more minute.
STIR in wine, lemon juice and peel. Stir gently until rice absorbs nearly all of liquid, from 3 to 5 minutes. Then add undiluted broth and water, but add only 1/3 cup (75 mL) at a time. Stir almost continuously after each addition, until most of liquid is absorbed, before adding next amount. This is essential for a creamy texture. During this stage, prepare onions, prosciutto, if using, and cheese.
WITH last addition of water, add asparagus and peas. Continue to stir often until rice is tender and asparagus and peas are cooked, from 3 to 5 minutes. Mixture should be soupy. Then stir in onions, prosciutto, if using, and Parmesan. Serve immediately as one course of a special dinner or main course of a light dinner.
Nutrition (per serving)
Calories 252, Protein 12g, Carbohydrates 34g, Fat 7g, Fibre 3g, Sodium 576mg.
