from Cooking Light, April 2009
Geoff and I had this for dinner last night, and it was really good. Cooking Light says this serves 8 (1-1/4 cups risotto with 1-1/2 teaspoons cheese), but I think 4 is more likely, especially if you're serving this as a main dish.
Note from Cooking Light: 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.
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 (we used a Viognier, since it was already open)
1 cup (4 ounces) grated fresh Parmigiano-Reggiano cheese, divided (we used plain old Parmesan)
1/4 cup heavy whipping cream
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
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.