Asparagus Risotto

This was definitely the star dish of our meal!  I made this along with a whole roasted chicken I made in the oven.  I have this weird obsession with trying to roast whole chickens and yet they never really turn out as good as I hope they will. I think get worried about it being undercooked so much that I end up checking it too often and it dries out and is over cooked…  something to work on.

But, I digress… Thank goodness we had this risotto for our meal as it was the better tasting portion!  Three of the four of us loved it – check out the husband rating today… it was a first!  🙂  It was a bit putsy to make but so worth it!

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Asparagus Risotto

Recipe adapted from http://laurasglutenfreepantry.com/2011/11/asparagus-risotto.html

1 tsp Celtic sea salt
2 tsp parsley
1 tsp (generous) Italian seasoning
Pepper to taste
1 Tbsp butter
2 c aborrio rice
4 c chicken broth
2 c water
1 Onion chopped
1 Asparagus bunch steamed and puréed
3 cloves garlic minced
1 Tbsp. olive oil
5 oz. grated Parmesan cheese

Steam asparagus until tender. (The easiest way to do so quickly is to place the asparagus in a Pyrex pie pan, add about 2 Tbsp. water, cover tightly with plastic wrap and microwave about 4 minutes.) Allow asparagus to cool a bit and then purée in a food processor or blender. I kept out about 1/4 c. of the asparagus to cut in small pieces to add into the risotto.

In a large pot, heat olive oil and add onion. Sauté until onion is translucent. Add garlic, risotto, and asparagus purée. Stir for about 1 minute and then add 1 c. chicken broth. Stir occasionally watching closely until broth is absorbed. Continue adding broth one cup at a time allowing it to be fully absorbed before adding more. After it is all absorbed, add water, seasonings, and cut pieces of asparagus. Continue cooking and stirring occasionally until rice is tender. Add cheese and butter. Serve!

Husband Rating: After trying a bite of this, my husband told me that if he could make love to a food, this would be it. He never gave me a numerical value to that review but I will take it as a high rating! 😉

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One response

  1. Try spatchcocking (cutting out the back bone) and flattening your chicken. Then rub with a little oil or butter, and season generously with salt. Roast at 425 for 45-50 minutes. Per Martha, January issue!

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