Jennys Spring Asparagus Risotto Recipes

SPRING ASPARAGUS RISOTTO

Steps:

• In a large saucepan, heat broth over medium-high heat.
• When it boils, reduce heat to a simmer and maintain over low heat, taste for salt and adjust as needed.
• In a large heavy saucepan over medium heat, heat the oil and add the shallots; sauté 3-4 minutes.
• Add the rice; mix well so the rice is coated throughout and saute until the rice is slightly translucent, about 2-3 minutes.
• Add the wine and stir until it is absorbed.
• Add a ladleful of the simmering stock; stir and wait until it is absorbed before adding another ladleful stirring gently and almost constantly.
• Continue this process until the rice is creamy, tender to the bite, but slightly firm in the center.
• Add the asparagus along with the last ladle of broth and continue cooking 5 minutes, total time should be about 25-30 minutes from the time you started.
• When all the liquid is absorbed, remove from heat and stir in the lemon juice, parsley and Parmigiano-Reggiano.
• Serve immediately and top with fresh cracked pepper, lemon zest, and extra grated cheese if desired.

JENNY'S SPRING ASPARAGUS RISOTTO

Steps:

• Scale Parmesan in TM bowl; mill 5 seconds at speed 10 and reserve
• Scale onions, fennel and asparagus stems (if thick) into TM bowl; chop for 5 seconds at speed 6
• Add 20g of olive oil; saute 5 minutes at 100°C on speed 3
• Insert butterfly; scale rice into TM bowl and saute 1 minute at 100°C on reverse speed 1
• Scale wine into TM bowl; saute 2 minutes at 100°C on reverse speed 1
• Scale in stock; cook 12 minutes at 100°C on reverse speed 1
• Taste rice for texture; add 1 or 2 min if rice is too al dente
• Add 30g butter and the reserved Parmesan cheese; mix 1 minute on reverse speed 1
• Add asparagus tips and stems (if very thin), and shelled and skinned broad beans; stir to combine for 10 seconds on reverse speed 1
• Adjust seasoning and serve immediately

LEMON ASPARAGUS RISOTTO

Steps:

• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add asparagus, cover, and steam until tender, about 5 minutes. Cut asparagus into 1-inch pieces; set aside.
• Heat chicken broth in a saucepan over medium heat; keep at a simmer while preparing risotto.
• Heat olive oil in a large skillet over medium heat. Cook and stir onion and celery until vegetables are tender, about 5 minutes. Season with salt and black pepper. Stir in garlic and arborio rice; cook and stir until rice is lightly toasted, about 5 more minutes.
• Pour white wine into rice mixture, stirring constantly, until liquid is evaporated, about 5 minutes. Stir chicken broth into rice, one ladleful at a time, allowing liquid to absorb completely before adding more while stirring constantly, about 20 minutes. Add asparagus and stir.
• Remove from heat and mix in Parmesan cheese, lemon juice and lemon zest. Serve immediately.