Asparagus Risotto With Lettuce Recipe
Servings: 1
Ingredients
- 2 Tbsp. unsalted butter plus 2 Tbsp. butter, extra
- 1 Tbsp. oil
- 1 sm onion, finely
- 1 x garlic clove, finely chopped
- 1 1/2 c. Arborio rice
- 1/2 c. white wine
- 5 c. vegetable or possibly light chicken stock
- 1 head Butter or possibly Mignonette lettuce, (approximately 3 c. shredded)
- 300 gm fresh asparagus, green, white or possibly purple, sliced into 2cm. lengths and tips removed and reserved
- 2 Tbsp. light cream
- 1 Tbsp. minced fresh parsley
- 1/2 c. grated Parmesan cheese
Directions
- Remove any tough portions from each leaf of lettuce. Wash and dry the leaves thoroughly, and shred them with a knife. Heat 2 Tbsp. butter in a small skillet over low heat. Add in the reserved asparagus tips and saute/fry for 1 minute till bright green, remove from the pan and set aside. Add in the lettuce and cook while stirring for about 1 minute, till the leaves are wilted. Turn off the heat and set aside.
- Heat the butter and oil in Tamaras Risotto Pot* over a moderate heat. Add in the onion and garlic and saute/fry for 1 to 2 min, till the onion begins to soften, being careful not to brown it. Add in the rice to the onion mix and stir for 1 minute, making sure all the grains are well coated. Add in the wine and stir till it is completely absorbed. Begin to add in the simmering stock, 1/2 c. at a time, stirring frequently. Wait till each addition is almost completely absorbed before adding the next 1/2 c., reserving about 1/4 c. to add in at the end. Stir frequently to prevent sticking.
- When 1/2 the stock has been absorbed, add in the lengths of asparagus and continue to cook the risotto using the remaining stock.
- When the rice is tender but still hard, add in the reserved stock and the lettuce mix, cream, pars-ley, and Parmesan and stir vigorously to combine with the rice. Sprinkle the reserved asparagus tips over the top and serve immediately.
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