Cooking Light - April 2009 Issue
4 Cups (1 inch) slices asparagus, divided
3 Cups Fat Free, Less-Sodium Chicken Broth, divided
1 1/2 Cups Water
1 Tablespoon Butter
2 Cups Chopped Onion (about 1 large)
2 Cups Uncooked Arborio rice or Other Medium-Grain Rice
1/2 Cup Dry White Wine
1 Cup Grated Parmigiano-Reggiano Cheese, divided
1/4 Cup Heavy Whipping Cream
1 Teaspoon Salt
1/2 Teaspoon Freshly Ground Black Pepper
Place 1 cup asparagus and 1 cup broth in a blender; puree until smooth, combine puree, remaining 2 cups broth, and 1 1/2 cups water in a medium saucepan; bring to a simmer (do not boil). Keep warm over low heat.
Melt butter in a large heavy saucepan over medium heat. Add onion to pan; cook 8 minutes or until tender, stirring occasionally. Stir in rice; cook 1 minute, stirring constantly. Stir in wine; cook 2 minutes or until liquid is nearly absorbed, stirring constantly. Add 1/2 cup broth mixture; cook 2 minutes or until the liquid is nearly absorbed, stirring constantly. Add remaining puree mixture, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 30 minutes total). Stir in remaining 3 cups asparagus; cook 2 minutes.
Stir in 3/4 cup cheese, cream, salt and pepper. Transfer risotto to a bowl. Serve with remaining 1/4 cup cheese.
Yield: 8 Servings