Spring Asparagus Risotto

Clif Holt, chef-owner of Little Savannah in Birmingham, Alabama, prepares this classic risotto for harvest dinners at Jones Valley Urban Farm. For a vegetarian entrée, use vegetable broth.

Yield: 8 servings (serving size: 1 1/4 cups risotto and 1 1/2 teaspoons cheese)

Ingredients

• 4  cups  (1-inch) slices asparagus (about 1 1/2 pounds), divided
• 3  cups  fat-free, less-sodium chicken broth, divided
• 1 1/2  cups  water
• 1  tablespoon  butter
• 2  cups  chopped onion (about 1 large)
• 2  cups  uncooked Arborio rice or other medium-grain rice
• 1/2  cup  dry white wine
• 1  cup  (4 ounces) grated fresh Parmigiano-Reggiano cheese, divided
• 1/4  cup  heavy whipping cream
• 1  teaspoon  salt
• 1/2  teaspoon  freshly ground black pepper

Preparation

1. Place 1 cup asparagus and 1 cup broth in a blender; puree until smooth. Combine puree, remaining 2 cups broth, and 1 1/2 cups water in a medium saucepan; bring to a simmer (do not boil). Keep warm over low heat.

2. Melt butter in a large heavy saucepan over medium heat. Add onion to pan; cook 8 minutes or until tender, stirring occasionally. Stir in rice; cook 1 minute, stirring constantly. Stir in wine; cook 2 minutes or until liquid is nearly absorbed, stirring constantly. Add 1/2 cup broth mixture; cook 2 minutes or until the liquid is nearly absorbed, stirring constantly. Add remaining puree mixture, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 30 minutes total). Stir in remaining 3 cups asparagus; cook 2 minutes.

3. Stir in 3/4 cup cheese, cream, salt, and pepper. Transfer risotto to a bowl. Serve with remaining 1/4 cup cheese.

Nutritional Information

Calories:

283

Fat:

7.7g (sat 4.4g,mono 2g,poly 0.3g)

Protein:

10.5g

Carbohydrate:

44g

Fiber:

4.1g

Cholesterol:

23mg

Iron:

2.2mg

Sodium:

634mg

Calcium:

144mg