Spring Risotto with Asparagus and Greens
Simple ingredients with a special occasion feel.
Simple, comforting ingredients with a special occasion feel.
Ahh, risotto - one of those comfort dishes that tends to make people sigh and swoon. Comprised of simple ingredients, risotto is easily adapted to the season, and its rich, creamy texture makes any meal feel like a special occasion. I especially love adorning this classic rice dish with tender Spring veggies like asparagus and spinach, baby kale, or Swiss chard.
To complete the meal, serve it with fish or seafood, chicken, portobello mushrooms, or tofu that is seasoned and pan-seared, sauteed, roasted, or grilled.
Risotto-making Tips:
Creating a creamy risotto is not difficult, yet requires a bit of patience. Put on some music, sip a favorite beverage, and think of it as an opportunity to slow down while creating something delectable. The results are worth it!
With each small addition of broth, stir the rice almost constantly and allow the grains to gently absorb, plump, and soften before adding more liquid. If entertaining guests, engage them with an opportunity to stir.
Incorporating hot or warm broth greatly helps the cooking process. It lessens the temperature difference between what is already cooking in the pan and what is being added and aids the rice in absorbing the liquid.
Choose a good quality, low-sodium broth to maximize flavor. Homemade stock is a great choice, or a reliable grocery store brand such as Kitchen Basics, Pacific Foods, Good & Gather Organic, Imagine Organic, or Swanson.
Arborio rice is often used as it is readily available in grocery stores and yields a creamy risotto. If Arborio rice is not available, use another short grain, starchy rice such as Bomba or Valencia, Calrose, Carnaroli, or Carolina Gold Rice Middlins.
Other grains such as farro and barley also make a terrific risotto. These grains may require additional liquid and cooking time.
Make it Vegetarian or Vegan:
Use vegetable broth in place of chicken broth, and a good quality vegan Parmesan cheese in place of the dairy version.
Plating Idea:
Place a layer of risotto on individual dinner plates or pasta bowls.
Add the cooked protein in the center, or diagonally over the risotto.
Garnish with a sprinkling of chopped, fresh parsley.
Drizzle a small amount of good quality extra virgin olive oil over the top, and serve with a small lemon wedge for squeezing.
Makes: 3 - 4 servings
INGREDIENTS:
Sauteed Asparagus and Greens:
2 tablespoons olive oil, divided
1/2 pound fresh asparagus, washed, tough ends trimmed, sliced into 1” pieces
1 clove garlic, minced
1/2 pound tender, leafy greens, thoroughly washed, patted dry, sliced into strips
kosher salt
ground black or white pepper
Risotto:
1 tablespoon olive oil
3 tablespoons minced shallot or onion
1 tablespoon minced garlic
1 cup arborio rice
1/2 cup white wine
3 1/2 - 4 cups of chicken broth, heated and kept warm
1/2 cup Parmesan cheese (or Manchego, Gruyere, or Fontina)
1/4 teaspoon kosher salt
1/8 teaspoon ground black or white pepper
chopped, fresh parsley, optional garnish
DIRECTIONS:
Sauté the Asparagus and Greens:
1. Heat 2 tablespoons of oil over medium heat in a large skillet or sauté pan. Add the asparagus. Season with a light sprinkling of salt and pepper. Cook until al dente, tender when pierced with a fork or knife but holds its shape.
2. Add the garlic, and sauté for 30 seconds.
3. Add the greens and toss gently with a tong until wilted. Season with a light sprinkling of salt and pepper.
4. Remove from the heat and keep warm.
Make the Risotto:
1. Heat the olive oil in a large non-stick skillet over medium-low heat. Add the shallots or onion, and sweat them (gently cook without browning) until soft and fragrant. Add the garlic and cook another 30 seconds.
2. Add the arborio rice, and stir to coat. Allow the grains to heat and “toast” while stirring for about 1 minute.
3. Carefully add the white wine, stir to distribute evenly, and allow it to almost evaporate fully.
4. Add the hot broth, 1/2 cup at a time, and simmer over medium-low heat, stirring after each addition. Taste the rice after 3 1/2 cups of broth have been absorbed - the rice should be soft and creamy, yet hold its shape. If the rice is not fully cooked, add more broth, 1/2 cup at a time until it reaches the desired texture and consistency.
5. Remove the pan from the heat and add the cheese. Stir until incorporated.
6. Gently stir the asparagus and the wilted greens into the finished risotto. Taste, and add more salt + pepper if needed.
7. Garnish with chopped, fresh parsley is desired, and serve.
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