Recipes by A.I.
Italian

Spring Asparagus Risotto

Recipe from Skinnytaste

Cuisine
Italian
Protein
none
Dietary
vegetarian when made with vegetable broth; gluten-free
Time
40 minutes

Ingredients

  • 4 1/2 cups low-sodium chicken or vegetable broth
  • 2 teaspoons olive oil
  • 1/3 cup chopped shallots
  • 1 cup arborio rice
  • 2 ounces dry white wine
  • 3/4 pound thin asparagus spears, tough ends removed and cut into 2-inch pieces
  • 1 to 2 teaspoons fresh lemon juice
  • 1/4 cup chopped fresh parsley
  • 1/4 cup freshly grated Parmigiano-Reggiano, plus more for serving
  • Salt and freshly cracked pepper, to taste
  • 1 teaspoon grated lemon zest, for garnish

Method

  1. Bring the broth to a boil in a saucepan, then lower the heat and keep it at a gentle simmer. Taste and adjust the salt if needed.
  2. Heat the olive oil in a separate heavy saucepan over medium heat. Add the shallots and sauté for 3 to 4 minutes.
  3. Stir in the rice and cook for 2 to 3 minutes, until it is coated and slightly translucent.
  4. Add the wine and stir until the rice absorbs it.
  5. Add the warm broth one ladle at a time, stirring gently and nearly constantly. Wait until each addition is absorbed before adding the next.
  6. Continue until the rice is creamy and tender but still slightly firm in the center.
  7. Add the asparagus with the final ladle of broth and cook for 5 minutes. The gradual broth additions should take about 25 to 30 minutes overall.
  8. Remove from the heat and stir in the lemon juice, parsley, and Parmigiano-Reggiano. Serve immediately with pepper, lemon zest, and extra cheese if desired.

To drink

Pairing
Château la Louvière 2021 Sauvignon Blanc (Pessac-Léognan), $50
On a budget
Terre di Sarizzola 2022 Piccolo Derthona (Vino Bianco d'Italia), $16

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