5/25/11 - Asparagus & Garlic Greens Risotto
1 bunch asparagus cut on the bias into bite sized pieces, tough ends removed
3 garlic greens, white & light green parts only, cut in half and chopped crosswise
1 cup Arborio rice
4 -5 cups low sodium chicken broth (or veggie broth)
1/2 cup grated Parmesan cheese
2 1/2 tbsp butter
1 1/2 tbsp extra virgin olive oild
Salt & pepper to taste
Heat 1 1/2 tbsp butter and 1 1/2 tbsp olive oil over medium heat. Add chopped garlic greens and saute for about 3-5 minutes. Add arborio rice and cook 2 minutes more, until coated.
Meanwhile, bring broth to a boil in a small saucepan. Once boiling, drop in the asparagus and let cook for about 2 minutes. Remove asparagus and drop into an ice bath to stop the cooking and set the green color. Drain from the ice bath and set aside.
Once rice has been coated in the fat, add 1 cup broth and stir until rice has fully absorbed the liquid. Add broth in 1/2 increments until liquid is almost completely absorbed. Stir often to prevent from sticking and to develop the starch. Continue cooking and stirring the rice, adding liquid as needed, until rice is tender but firm to the bite, 15-20 minutes. The rice should spread on a plate - add a little more liquid if it's too stiff.
Off the heat stir in parmesan cheese and remaining 1 tbsp butter and add salt and pepper to taste. Serve immediately.