Risotto With Asparagus And Ricotta Salata
- Total Time
- 45 minutes
- Rating
- Notes
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Ingredients
Yield:6 servings
- 4tablespoons unsalted butter
- 2shallots, finely chopped
- 2cups arborio rice
- 1cup dry white wine
- About 7 cups hot chicken stock
- 1pound asparagus
- 1cup fresh green peas, shelled
- 1tablespoon freshly grated Parmesan (plus more for passing at the table)
- Coarse sea salt and freshly ground pepper to taste
- ½pound ricotta salata cheese
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
652 calories; 25 grams fat; 14 grams saturated fat; 1 gram trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 75 grams carbohydrates; 6 grams dietary fiber; 9 grams sugars; 25 grams protein; 1293 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
In a heavy skillet, heat three tablespoons butter and add the shallots. Cook until soft. Add the rice and cook, stirring, until the grains become opaque and are thoroughly coated with the butter.
- Step 2
Turn up heat and add white wine, stirring continuously. When evaporated, add hot chicken stock a ladle at a time and keep rice at a gentle simmer, stirring all the time.
- Step 3
Cut the asparagus into one-inch slices on the diagonal. When the rice is still slightly hard in the middle (after about 15 minutes), stir in the asparagus and continue cooking, ladling in more stock, until the rice is al dente. It should be creamy, a little chewy but firm to the bite. Add the peas to the mixture about three minutes before the end of cooking.
- Step 4
Off heat, stir in remaining tablespoon of butter, a tablespoon of Parmesan and season with salt and pepper. Sprinkle risotto with crumbled ricotta salata. Freshly grated Parmesan may be passed at the table.
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Susie
Been making asparagus risotto for years. I put in parmesan cheese plus a heaping tblsp of butter at the end. These additions add to the flavor and creaminess. This is so good it is my go to for dinner parties. I cook the risotto before, leaving the last steps when it is time to sit down. It is delicious.
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