Asparagus Risotto

Asparagus is a nutritious vegetable that is prepared and served in a variety of ways, around the world. Often served stir-fired with chicken, shrimp, bacon, etc. this versatile vegetable is easy to prepare and adds a great savor to the dishes it is used in. One such enticing dish is asparagus risotto which is prepared from fresh asparagus, risotto (Italian rich cooked with broth and sprinkled with grated cheese), wine and lots of cheese. But if you are thinking about making asparagus risotto with scallops, cheese, etc., it can be time-consuming and difficult. Then have a look at the given below recipes which are not only easy to prepare but delectable too.

Asparagus Parmesan Risotto

Ingredients

• 2 ½ pounds asparagus, trimmed, tips cut off and reserved
• 8 cups chicken stock or canned low-sodium broth
• ¾ cup extra-virgin olive oil
• 3 medium shallots, minced
• 3 garlic cloves, minced
• 3 ½ cups arborio rice (1 pound)
• ¾ cup dry white wine
• 1 tbsp unsalted butter
• 1 cup freshly grated Parmesan cheese
• Freshly ground pepper
• Salt

Directions

Cook the asparagus tips in a sauce pan containing boiling salted water for 2 - 3 minutes or until tender. Transfer the cooked asparagus to a strainer, rinse with cold water and drain well. Similarly cook the asparagus stalks in the boiling salted water for about 8 - 10 minutes, rinse with water and drain. In a food processor, puree the stalks with the remaining cooking water and drain it through a coarse sieve. In another sauce pan, bring the stock to simmer and meanwhile take a large saucepan, heat the olive oil, add the shallots and cook over low heat until it softens. Put the garlic, cook for about 2 - 3 minutes, add the rice and stir over medium high heat to coat the grains with the oil. Now pour in the wine and stir until it evaporates. Add 1 cup of the hot stock and stir continuously until almost absorbed. Continue adding the stock, 1 cup at a time, until it is absorbed completely before the next addition. When the rice is almost tender, add the asparagus puree and cook for about 4 - 5 minutes, stirring occasionally. Put the asparagus tips and cook for a minute or so. Remove the rice from the heat, stir in the butter and Parmesan and season with salt and pepper. Allow it to stand for 2 - 3 minutes and then spoon your creamy asparagus risotto into shallow bowls and serve.

Chicken Asparagus Risotto

Ingredients

• 8 oz asparagus, finely chopped
• 2 (5 oz) skinless, boneless chicken breast halves (cubed)
• 2 cups chicken stock
• 1 tbsp olive oil or butter
• 1 tbsp minced garlic
• 2 tsp olive oil or butter
• ½ large onion, minced
• 1 cup Carnaroli or Arborio rice
• ½ cup white wine
• ½ tsp dried oregano
• ½ tsp dried basil
• ½ cup freshly grated Parmesan cheese
• Salt and freshly ground black pepper to taste

Directions

Take a small saucepan, boil the chicken stock and then keep it warm over low heat. In another sauce pan, heat 1 tsp olive oil over medium high heat, add garlic and cook for about 30 seconds or until it fragrant. Put the cubed chicken and continue cooking until it becomes firm and lightly browned. Take a large sauce pan, put remaining 2 tsp olive oil and cook onions until they soften and become translucent. Now stir in the rice, continue cooking until it becomes opaque, and then add the wine and asparagus. Stir constantly, cook until the wine evaporates and then on medium heat stir in ⅓ of the hot chicken stock. Cook and stirring constantly for about 8 - 10 minutes or until all the liquid has been absorbed. Stir in another 1/3 of the chicken stock, continue cooking for about 8 - 10 minutes or until absorbed. Season the risotto with oregano and basil and then pour in the remaining stock, and stir until absorbed again. Season with salt and pepper, stir in the Parmesan cheese and chicken cubes and then serve.

Asparagus Mint Lemon Risotto

Ingredients

• 1 pound asparagus
• 4 cups vegetable stock
• 1 tbsp olive oil
• 1 tbsp butter
• 1 medium onion, finely chopped
• 2 celery stalks, finely chopped
• 1 ½ cups arborio rice
• ½ cup vermouth or dry white wine
• ½ cup fresh grated Parmesan cheese
• Juice and zest of 1 lemon
• Small handful of fresh torn mint leaves
• 1 tsp sea salt to taste
• Fresh ground black pepper

Directions

Slice the asparagus stalks thinly, leaving the tips as it is and set aside. In a small sauce pan, simmer the vegetable stock and meanwhile take another sauce pan and heat olive oil and ½ butter at medium low heat. Put the onion and celery and sauté for about 10 - 15 minutes or until softened. Add the rice and toss well to coat the grains. Pour in the vermouth or white wine and cook until it evaporates completely, stirring constantly. Now add the hot stock to the rice one ladle at a time, stir well and let it absorb before adding the next. Continue adding the stock until half of the stock is left. Now add the asparagus slices and tips, along with ¾ cup of the remaining stock and bring it to a boil by turning up the heat. Turn the heat low and stir well until the liquid is adsorbed completely. Finally add the remaining stock and cook the rice until it turns soft and creamy. Turn off the heat, add the butter, lemon juice, mint and Parmesan cheese to the rice; stir well. Season with salt and pepper and cover for a minute or so to allow the flavors to mingle. Garnish with lemon zest, mint leaves and Parmesan cheese and serve.

These were some easy to prepare, mouth-watering asparagus risotto recipes that will surely satiate your taste buds. Since most of the ingredients are readily available, try preparing these recipes at home and enjoy with your loved ones.