Tuesday, May 17, 2005

Asparagus Risotto with Goat Cheese

Asparagus Risotto with Goat Cheese (Adapted from Real Food)

1 pound bundle of asparagus
4 cups vegetable broth
1 cup finely diced onion
1 tablespoon extra-virgin olive oil
1 cup Arborio rice
1/2 cup white wine
1 ounce fresh grated Parmesan cheese
3 ounces soft goat cheese
fresh ground black pepper

Trim tough stems from the bottom of the asparagus. Slice off the tips of the asparagus, about 3 inches down from the top and set aside. Thinly slice the remaining asparagus spears on the diagonal.

In a medium saucepan, add broth and bring just to a boil. Add asparagus tips, reduce heat to a simmer and cook for 2 to 3 minutes. Remove asparagus tips and keep warm. Keep broth at a bare simmer.

In a large skillet, heat oil over medium. Stir in thinly sliced asparagus stems and onions - season with salt and cook until the onions have softened, about 4 to 6 minutes. Add rice and cook, stirring, for 1 minute. Pour in wine - cook, stirring, until the wine has been absorbed. Add broth, about a half cup at a time, and cook, stirring, until the broth has been absorbed. Continue this process, adding broth and stirring, until the rice tests done, about 15 to 18 minutes from the point you start adding the broth. You may or may not need all of the broth.

Remove pan from the heat and stir in cheeses until they melt in - season to taste with salt and fresh ground black pepper. Once portioned out, top each serving with the warm asparagus tips. Serve with additional Parmesan cheese, if desired.

Makes about 4 servings.

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