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  • Asparagus and Leek Risotto

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  • 1 pound asparagus spears, cut diagonally into 1/2-inch slices
    5 cups chicken broth
    3 tablespoons butter
    1 tablespoon olive oil
    1 cup thinly sliced leeks
    1 1/2 cups arborio rice
    1/2 cup dry white wine
    2 ounces prosciutto, minced
    3 tablespoons freshly grated Parmesan cheese
    2 tablespoons chopped fresh parsley
    Salt and pepper, to taste
    Blanch the asparagus in boiling, salted water until crisp-tender, about 2 minutes. Plunge asparagus into a bowl of ice water to cool. Drain.
    In a saucepan, heat the broth to a simmer; keep warm.
    Meanwhile, melt the butter with the oil in large, heavy saucepan. Add the leeks and saute until tender, 5 minutes. Add the rice and stir for 2 minutes. Add the wine and simmer until absorbed, stirring continuously for 5 minutes.
    Add 1/2 cup hot broth to skillet with rice, reduce heat and simmer until absorbed, stirring frequently. Add remaining broth 1/2 cup at a time, allowing broth to be absorbed and stirring frequently, until rice is tender and mixture is creamy, about 30 minutes.
    Add asparagus and stir until heated through, about 2 minutes. Remove from heat. Stir in the prosciutto, Parmesan and parsley. Season with the salt and pepper; serve.
    Makes 4 servings.
    — Recipe adapted by McClatchy News Service from Bon Appetit 1998.
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