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No one can 'turn up their nose' at this asparagus risotto
It's a delicious and relatively easy recipe.
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Lifestyle Receitas
Do you have asparagus fans at home? You really have to serve them this amazing risotto. It is a recipe by Martha Stewart that wins over even those who don't like this vegetable. Enjoy your meal!
Also Read: Homemade chocolate granola. Do you like it? Here's the recipe (Portuguese version)
Ingredients:
6 cups of vegetable broth, preferably homemade
¼ cup of olive oil
1 small chopped onion
1 cup of risotto rice
½ cup of dry white wine
1 bunch of asparagus, trimmed, stalks cut
1 cup of frozen peas (thawed)
1 teaspoon of grated lemon zest and another to garnish
2 tablespoons of fresh lemon juice
1 cup of chopped fresh parsley leaves
½ cup of grated Parmesan cheese and more to serve
Coarse salt and ground pepper to taste
Preparation method:
1- Bring the broth to a simmer in a medium saucepan.
2-Meanwhile, heat two tablespoons of olive oil over medium heat in another pan. Cook the onion, stirring frequently, until softened, for six to seven minutes. Add the rice and cook, stirring, for two to three minutes. Add the wine. Cook, stirring, just until evaporated.
3- Add 1/2 cup of hot broth. Cook, stirring, until almost absorbed. Continue adding half a cup of broth in this way until the liquid is creamy and the rice is 'al dente'. It takes about 20 minutes in total and it may not be necessary to add all the broth. Add the asparagus with the last addition of broth and the peas about a minute before the risotto is ready.
4- Remove from heat. Add the lemon zest and juice, parsley, cheese and the remaining olive oil. Season with salt and pepper. Serve immediately with more cheese and lemon zest.
Also Read: Codfish pastry recipe by nutritionist Iara Rodrigues (Portuguese version)
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