Saturday, April 3, 2010

Meyer Lemon & Asparagus Risotto

I got this recipe off Tasty Kitchen last week and thought it sounded so good for spring. Spring always puts me in the mood for all things lemon :) So I made it this past Monday & it was SO good, I wanted to pass the recipe on! Eric loved it also, so its husband approved! We had it as our main entree, and there was plenty.

Enjoy & happy spring cooking :)

2 cups Asparagus, Washed, Tough Ends Removed, And Cut Into 1-inch Pieces
1 Tablespoon Butter
1 Tablespoon Olive Oil
½ cups Shallots, Minced
1-½ cup Arborio Rice
1 whole Meyer Lemon, Zested (or The Zest From One Regular Lemon)
½ cups Dry White Wine
6 cups Chicken Or Vegetable Stock
2 Tablespoons Meyer Lemon (or Regular Lemon) Juice
1 Tablespoon Flat-leaf Parsley, Finely Chopped
¼ cups Parmesan Cheese, Finely Shredded Or Grated
2 Tablespoons Mascarpone Cheese (optional)
Salt And Freshly Ground Pepper, To Taste

Preparation Instructions
Fill a large skillet or a small saucepan with water and bring to a boil. Add the asparagus pieces and cook for 2 minutes. While the asparagus cooks, prepare an ice bath (a large bowl of cold water and ice). Remove the cooked asparagus to the ice bath to quickly stop the cooking. Set aside.

In a medium pot, bring the chicken or vegetable stock to a simmer. Keep hot, but do not allow it to boil.

In a large saucepan, heat the butter and olive oil over medium heat.

Add the shallots. Cook for 1 minute.

Add the rice and lemon zest. Cook, stirring frequently, for 3 minutes.

Add the wine and stir until absorbed.

Begin adding the hot stock in small increments, waiting for each addition of stock to be almost completely absorbed before adding more. This process should take about 20 to 25 minutes.
(Contrary to popular belief, you do not have to stir risotto constantly. You just need to stir it after each addition of stock and then occasionally between additions. Don’t go too far away, but don’t be afraid to leave the stove.)

The risotto is ready when all of the broth has been absorbed and the rice is tender but still has some bite to it.

Remove the pan from the heat and stir in the lemon juice, parsley, and mascarpone cheese (if using).

Drain the asparagus and stir it into the risotto.

Stir in the Parmesan cheese.

Serve immediately, garnished with lemon zest or extra cheese, if desired.

Serves 3 to 4 as an entrée, or 6 to 8 as a side dish.

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