Asparagus Risotto

Lorena's notes: I just made this for the second time. The flavors are divine - I just have to savor every bite and let the taste just melt into my tongue. It's a wonderful, full-flavored and filling vegetarian entre. To me it tastes gourmet. Please, for me, eat it slowly and take the time to savor.

p.s. It calls for freshly grated parmigiano-reggiano cheese, and it really, really is better than the pre-grated kind sold in a tub. I only know this because they don't sell the pre-grated kind in Sweden so I was sort of forced into this discovery.

p.p.s. This is from the Cooking Light website, which makes me like it even better because they sponsor a women's pro cycling team.

p.p.s. I cook the asparagus slices for 3 minutes covered in a small amount of boiling water before adding. I feel like it may be too hard otherwise.  

	Photo: Becky Luigart-Stayner; Styling: Cindy Barr

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


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

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.

CALORIES 283 ; FAT 7.7g (sat 4.4g,mono 2g,poly 0.3g); CHOLESTEROL 23mg; CALCIUM 144mg; CARBOHYDRATE 44g; SODIUM 634mg; PROTEIN 10.5g; FIBER 4.1g; IRON 2.2mg

Cooking Light, APRIL 2009