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Risotto with Green Vegetables
Early Summer 2013
This combination of spices, lemon and the slight bitterness of white asparagus makes a real seasonal treat. Always use sugar in the water with white asparagus, because it mellows the bitterness. The touch of lemon seals the match with Sauvignon Blanc.
Makes 12 tasting size servings,<br>about ⅓ cup (80 mL) each
VEGETABLES
1 tsp (5 mL) sugar
12 stalks white asparagus, peeled and cut into 1 inch (2.5 cm) lengths
1 tbsp (15 mL) butter
4 cups (1 L) baby spinach
½ cup (125 mL) fresh or frozen peas
Salt and freshly ground pepper
RISOTTO
2 tbsp (30 mL) olive oil
¼ cup (60 mL) chopped onion
1 cup (250 mL) carnaloni or other risotto rice
1 cup (250 mL) white wine
2½ to 3 cups (625 to 750 mL) chicken stock
1 tsp (5 mL) grated lemon rind
1 tsp (5 mL) lemon juice or more to taste
1 tbsp (15 mL) butter
¼ cup (60 mL) grated Parmesan cheese
2 tbsp (30 mL) chopped parsley
2 tbsp (30 mL) chopped chives
1 Bring a skillet of salted water to boil. Add sugar then asparagus and blanch for 2 minutes. Drain and rinse with cold water until asparagus is no longer warm. Pat dry and reserve.
2 Heat skillet over medium heat. Add butter and when melted, add asparagus, spinach and peas. Sauté for 2 to 3 minutes or until spinach is limp. Season with salt and freshly ground pepper. Reserve.
3 Heat oil in a heavy pot over medium-high heat. Add onion and sauté for 1 minute then add rice. Stir rice until coated with oil. Pour in wine and bring to boil. Reduce heat to medium and let wine bubble, stirring occasionally, until the rice is practically dry, about 4 to 5 minutes.
4 Add 1 cup (250 mL) stock and let mixture cook stirring occasionally until the stock is mostly absorbed. Add more stock, ½ cup (125 mL) at a time, continuing to stir occasionally. After 15 minutes of cooking, stir in vegetables. When rice is cooked but still has a little bite in the middle, it is ready (about18 to 20 minutes).
5 Stir in lemon rind and juice, butter, cheese, parsley and chives. Risotto should be rich and creamy. Season with salt and pepper.
Makes 12 tasting size servings,
about ⅓ cup (80 mL) each
about ⅓ cup (80 mL) each
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