Risotto With Asparagus

Risotto with asparagus is a wonderful spring time dish garnished with fresh lettuce and creamy cheese.  This dish can be used as a vegetarian entree or a side dish.  My husband and I made this dish together for mother's day and it was delicious.  Be prepared to have some patience while stirring the risotto but this enables the risotto to become rich and creamy . This recipe comes from the food network magazine web sight at FoodNetwork.com.

Risotto With Asparagus:
Serves:  6

2 bunches of thin asparagus
1 sprig thyme
4 tablespoons butter
1 large shallot, diced
2 cups arborio rice
Kosher salt
1/3 cup white wine
2 teaspoons grated lemon zest
fresh black pepper
1/3 cup grated parmesan cheese
2 teaspoons fresh lemon juice
1 head Bibb lettuce, cut into strips
8 oz. Robiola or Taleggio cheese, thinly sliced
extra-virgin olive oil, for drizzling

1.  Cut the bottom 1/3 of the asparagus off.  In a medium saucepan place 6 asparagus bottoms and 8 cups of water, a pinch of salt and a thyme sprig.  Bring the liquid to a simmer.  The other asparagus bottoms should be sliced thinly and reserved for the risotto.

Bibb Lettuce And Tops To The Asparagus

2.  In a saucepan, heat 2 tablespoons butter until foamy. Saute the diced shallots in the butter for 2 minutes or until translucent.  Add the rice and cook for 1 minute then add the wine and 1 1/4 teaspoons salt.  Cook until all the liquid has been absorbed.  Stir in 1/2 cup of the asparagus liquid and cook and stir until it is absorbed.  Continue adding a 1/2 cup of the asparagus liquid to the pan and stirring continually until half the liquid is gone about 10 minutes.  Stir in the sliced asparagus bottoms and lemon zest.  Add the remaining broth at 1/2 cup intervals and continue stirring after each addition until all the liquid is gone about another 8 minutes.  The rice should be tender and all the liquid should be absorbed.

Stirring The Risotto

Thyme and Asparagus Broth

3.  Place the top part of the asparagus into a pot of boiling salted water.  Cook covered on high for 3-5 minutes or until the asparagus are tender.  Remove asparagus from the boiling water.  Place the asparagus in a bowl and drizzle olive oil and salt and pepper over them.

4.  Add the 2 tablespoons of butter, parmesan cheese and lemon juice to the risotto.  Season the risotto with salt and pepper.  Place the Robiola slices in a small bowl.  Serve the risotto in a large bowl and garnish it with the lettuce, cheese and asparagus.

Risotto With Asparagus