Last night I decided we needed to welcome spring with a little risotto. I love risotto but never want to make it because of the stirring, stirring, stirring. I am not a patient person. But then I saw a recipe in The New Best Recipe Cookbook that didn't involve total concentration(it's the concentration part that I struggle with). So, last night became Risotto night. I also made some grilled chicken to go with it and it was the perfect meal. I loved the asparagus in the risotto as well, it added a little extra texture; next time I might add some snow peas as well. The picture doesn't really do it justice; we had a guest over and I didn't want to look like too much of a weirdo trying to photograph it! If you intimidated by making risotto, this is the one to make!
Asparagus Risotto (adapted from The New Best Recipe's)
3 1/2 low sodium chicken broth
3 cups water
4 tblsp unsalted butter
2 shallots, diced fine
1 tsp salt
2 cups Arborio Rice
1 cup dry white wine
1 cup Parmesan cheese, freshly grated
1 lb Asparagus-end removed and sliced on the bias in 1/2in lengths
Bring broth and water to a simmer in a medium saucepan. Then reduce to the lowest heat to keep warm. In another large saucepan, melt butter and add shallot. Cook for 5-6 minutes until shallot is translucent. Add rice and cook, stirring frequently, until the edges of the grains are transparent, about 4--5 minutes. Add the wine and cook until absorbed, about 2 minutes. Add 3 cups of the warm broth and 1 tsp salt. Stir infrequently(every few minutes) until broth is absorbed into rice(approximately 10-12 mins). Add 1/2 cup of broth and cook for 5 minutes. Add asparagus and cook until broth is absorbed. Continue adding broth until rice is cooked through(should still be a little firm in the middle). You may not need all the broth. When rice is cooked, stir in parm cheese and serve immediately.