Receta Gluten-Free Asparagus Risotto

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Ingredientes

Cost per recipe $14.43 view details

Direcciones

  1. 1. Prepare the asparagus by breaking off discarding the tough ends (about the last inch of the spear). Cut into 1 to 1 1/2-inch pieces (tips longer, base shorter). If your asparagus are especially large, cut into even smaller (bite-size) pieces. Bring a saucepan with a quart of water to a boil. Blanch the asparagus pieces for 2 minutes. At the end of two minutes, use a slotted spoon to remove the asparagus pieces to an ice water bath to shock the asparagus into a vibrant green color and to stop the cooking. Drain from the ice water bath and set aside.
  2. 2. In a 3 or 4 quart saucepan, heat 3 Tbsp butter on medium heat. Add the shallots and cook for a few minutes until translucent. Add the rice and cook for 2 minutes more, stirring until nicely coated.
  3. 3. While the shallots are cooking, bring the stock to a simmer in a saucepan.
  4. 4. Add the wine. Slowly stir, allowing the rice to absorb the wine. Once the wine is almost completely absorbed, add 1/2 cup of stock to the rice. Continue to stir until the liquid is almost completely absorbed, adding more stock in 1/2 cup increments. Stir often to prevent the rice from sticking to the bottom of the pan. Continue cooking and stirring rice, adding a little bit of broth at a time, cooking and stirring until it is absorbed, until the rice is tender, but still firm to the bite, about 15 to 20 minutes. Remove from heat.
  5. 5. Note the stock amount given is approximate. You may need a little more or less. If you end up needing more stock and you find yourself without, just use water or the cooking water from the asparagus.
  6. 6. 5 Gently stir in the Parmesan cheese, the remaining 1 teaspoon butter, and the asparagus. Add salt and pepper to taste. Serve immediately.

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 1539g
Calories 1485  
Calories from Fat 484 33%
Total Fat 55.1g 69%
Saturated Fat 33.66g 135%
Trans Fat 0.0g  
Cholesterol 146mg 49%
Sodium 2374mg 99%
Potassium 1787mg 51%
Total Carbs 177.64g 47%
Dietary Fiber 10.8g 36%
Sugars 6.15g 4%
Protein 48.23g 77%
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