Asparagus Risotto
Servings
2Serving size
about 1 1/2 cupsThis recipe can easily be multiplied. Risottos keep fairly well for about 48 hours in the fridge. Reheat gently.
Ingredients
| 2 tsp. Olive oil |
| 1 medium (about l2 ounces) Leeks (thinly sliced crosswise) |
| 1/2 cup Arborio rice |
| 1/8 tsp. Salt |
| 1 to taste Black pepper |
| 3 cup Water |
| 8 ounces Asparagus, raw (sliced crosswise but reserve 1/2 inch of top) |
| 2 ounce Semisoft goat cheese |
| 1 ounce Parmesan cheese (grated) |
Instructions
Heat over medium and add the white part of the leek.
Cook gently, stirring frequently, until the leeks begin to turn translucent.
Add the arborio rice and stir.
Cook for about 2 minutes, then add the salt and pepper.
Add the water and stir.
Simmer on medium for about 10 minutes. Sprinkle the green part of the leek and the bottom part of the asparagus on top of the rice. Pat down gently but don't stir in.
Check to see how close the rice is to being done, and add more water if needed. The rice is done when it is still slightly firm but there is no grainy texture when chewed.
When the rice is almost done, add the tops of the asparagus and the goat cheese. Stir gently to help the cheese melt.
Add a little more water if needed, cook for about 3 - 5 minutes, then add the parmesan.
Stir and serve.
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Special Diet Information
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Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
Recipe Notes
Risottos are great ways to make a single pot meal on a weeknight that are delicious, a bit elegant, full of fiber, and take only about 20 minutes. This asparagus version is a perfect way to eat well and eat healthy.
Add the bottoms of the asparagus and leeks to the top of the risotto as it cooks and press down gently. The asparagus will steam more than boil and keep its texture and color.